Butterscotch Pumpkin Bark -- a super fun, fall treat! // via Nosh and Nourish
butterscotch chips (I used a dairy-free variety made by King David)
Sprouts' Maple Pumpkin Butter
Pistachios (coarsely chopped or crushed)
Sprouts' dried organic cranberries
pepitas ((aka. pumpkin seeds))
Melt the butterscotch chips and pumpkin butter in the top of a double boiler or in a stainless steel mixing bowl set over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water). Approximately 5 minutes, stirring continually.
Once they are melted completely, stir in the crushed pistachios.
Pour the mixture onto a baking sheet lined with parchment paper. Use a spoon to flatten and level the mixture.
Sprinkle the dried cranberries and pepitas evenly over the top, pressing them down gently with your hand or the back of a spoon.
Cool for 1 hour in the refrigerator, then break apart into pieces and enjoy!
Store in an airtight container in the refrigerator.