Tag Archives: cookie

Pumpkin Caramel Halloween Cookie Bark

PrintPumpkin Caramel Halloween Bark

It’s no secret to my friends and family that Halloween is one of my most favorite holidays. As soon as my twins were old enough to sit up in their highchairs I had them cooking and crafting for Halloween. Each year our activities grew grander and our creativity in the kitchen did too!  This year I decided to combine two of our all time favorite recipes, Pumpkin Caramel and Chocolate Cookie Bark. I promise you wont be disappointed and either will the Ghosts and Goblins in your life!

bark final

bark ingredients


1 batch Pumpkin Caramel (see recipe)

28 Kiebler Fudge Shoppe Fudge Stripes Cookies

75 pretzel squares

2 pounds white chocolate morsels

½ cup Nestle Sno Caps

1/2 cup Reese’s Pieces Candies or M&M

2 tablespoons chocolate covered sunflower seeds

½ cup Brachs Autumn candy corn & pumpkin candy mix ( cut pumpkins in half)

2 tablespoons Halloween candy sprinkles

Caramel ingredients

1 1/2 cups heavy cream

1 cup canned pumpkin purée

1 teaspoon pumpkin pie spice

21/2 cups granulated sugar

1/2 cups light corn syrup

1/4 cups water

4 tablespoons butter

1 teaspoon vanilla


1  Line bottom of 15×11 sided cookie sheet with waxed paper; lightly coat with nonstick cooking spray

2  Arrange cookies right side up in rows closely together; place pretzels pieces on top; set aside

pretzell and cookies on pan

3  In small saucepan combine heavy cream, pumpkin purée and pumpkin pie spice; heat until just before boil point; remove from heat set aside

halloween bark

4  Combine sugar, syrup and water in a heavy bottomed saucepan fitted with candy thermometer

boiling sugar

5  Bring mixture to a rolling boil until it reaches 240°F the soft ball stage on a candy thermometer

candy thermometer

6  Carefully add pumpkin cream to boiling sugar mixture; mix well; bring mixture to 230°F on candy thermometer; continuously stir during this process, to prevent caramel from burning and sticking to bottom of pan

adding pumpkin to sugar

Note: be patient the flavor of this caramel is incredible, and well worth the wait; the entire caramel process may take 30 to 40 minutes

Pumpkin Caramel Halloween Bark

7  Remove from heat immediately; add butter and vanilla; mix well

8  Spread hot caramel evenly over tops of pretzels;covering completely

spread caramel

9  Place 2 inches of water in bottom section of double boiler pan; place chocolate morsels in top section of double boiler pan; securely fit pan to bottom section

10  Place over medium high heat; stir until chocolate completely melts;

11  Immediately spread melted chocolate evenly over caramel

bark spread chocolate

12  While chocolate is warm scatter Sno Cap’s, Reese’s Pieces, chocolate covered sunflower seeds, candy corns and pumpkin candies, and top with Halloween candy sprinkles

13  Allow Halloween Bark to cool six hours before cutting into pieces

*Note: Will keep five days in airtight container at room temperature

Comment & Answer From Cookie

Mornin’ Capt.
I read your blog everyday and I never thank God for the beauty of Cape Ann and her people.Your pic’s are awesome and I was wonderin’ what camera you use and did you just start shooting or have you done it forever? Thank you for your humor,wit and devotion to Glousta.I love this stinkin’ island !!!!!!

For most of the pictures I use a Sony H3.  It is not as good as a DSLR like a Nikon D40 which my wife has but it is a nice compromise of smallish size with a ten times optical zoom.  It wouldn’t be practical for me to lug a big camera around and at least half of the shots I take are of the spontaneous kind which wouldn’t happen if my camera wasn’t on my person when something took place.

I’ve been shooting for a couple of years but in no way do I consider myself a professional.  About half the shots I take are with the automatic settings unless I know there is something I want to mess with and I’ll make a manual adjustment.

There are many far greater photographers than me who have blogs like Steve B, Jay Albert, Jim Barber, Sharon Lowe, and Mark Teiwes.  What I think I bring to the local blogging world is a combination of journalistic flair, and I’m not intimidated to get in someone’s grill with my camera.  I like pictures of boats as I take my fair share of them and I like pictures of the harbor but the work I like the most is the personal shots of people doing something or up close that can tell a story.  I’m in sort of a unique situation because I know so many diverse people between the restaurateurs, fishermen, and artisans around town and I’m also sort of a tech geek so when you put all that together I think it makes for a semi-interesting blog.