6 large, salted Matzo crackers
12 ounces white chocolate baking chocolate
1/2 teaspoon pumpkin pie spice
1 cup Campfire® Marshmallows Pumpkin Spice Marshmallows, cut in half lengthwise (to retain pumpkin shape)
1/2 cup caramel candies, unwrapped (or baking caramel pieces)
1/2 cup dark chocolate chips
1/4 cup shelled pumpkin seeds (I used a pumpkin/sunflower seed mix)
1/2 teaspoon sea salt
Lay Matzo crackers out on a rimmed baking sheet. Melt white chocolate according to package directions and spread evenly on top of matzo crackers. While chocolate is still wet, sprinkle with pumpkin pie spice and place marshmallows evenly over the surface.
Melt dark chocolate chips and caramel separately (according to package directions) and drizzle over bark. Sprinkle with pumpkin seeds and sea salt. Let sit at room temperature until set or chill for 20 minute until chocolate is firm. Break bark into pieces and store in an air tight container.
Recipe by: Jelly ToastClick here to print