Ingredients
• 1 cup white chocolate chips (or dairy-free)
• 1 tbsp coconut oil or shortening
• 2 tbsp pumpkin puree (unsweetened)
• ½ tsp pumpkin pie spice
• ¼ tsp instant coffee or espresso powder (optional, for latte flavor)
• 1 tsp maple syrup or honey
• Pinch of salt
• Optional toppings:
• Crushed graham crackers
• Chopped pecans or walnuts
• Mini marshmallows
• Cinnamon sugar
Instructions
- Line a baking sheet with parchment paper or a silicone mat.
- In a microwave-safe bowl, combine white chocolate chips and coconut oil. Melt in 20-second bursts, stirring between each, until smooth.
- Stir in pumpkin puree, pumpkin pie spice, coffee powder (if using), maple syrup, and salt until well blended.
- Pour mixture onto the prepared sheet. Use a spatula to spread into a thin, even layer (about ¼ inch thick).
- Sprinkle with your favorite toppings—graham crumbs, nuts, or mini marshmallows press in gently.
- Chill in the refrigerator for 30–45 minutes, until completely firm.
- Break into rustic pieces and serve!
✨ Perfect for:
• Halloween or Thanksgiving dessert trays
• DIY edible gifts in cellophane bags
• Craving a PSL but want something snackable!
💡 Make it layered: Pour half the mixture, sprinkle toppings, then drizzle with melted dark chocolate for contrast.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 0 mins , Total Time : 55 mins (includes chilling) , Servings : 12 pieces , Calories : 90 , Net Carbs: 8g , Fats: 6g , Protein: 1g