Jo's Milk Chocolate Pumpkin Bark in a great tin. It's milk chocolate swirled with pumpkin. Bissinger's Pumpkin Chocolate Bark has real pumpkin blended with milk chocolate.
Want to make your own? Elizabeth LaBau on about.com has a great recipe I really like her recipe because she uses dark chocolate.
Pumpkin Chocolate Bark
For this recipe, you'll need orange oil-based candy coloring and oil-based candy pumpkin flavoring--water-based colorings and flavorings do not mix well with the chocolate.
2 cups semi-sweet chocolate, chopped, or chocolate chips
1 tsp pumpkin-flavored candy oil
1.5 cups white chocolate, chopped, or white chocolate chips
orange candy coloring
1. Line a baking sheet with aluminum foil or waxed paper.
2. If you would like to store this candy at room temperature, you should temper the chocolate by following these instructions. ( you cannot temper chocolate chips). If you are fine with storing the candy in the refrigerator, it can simply be melted as described in the following instructions. Place the semi-sweet chocolate in a medium microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.
3. Once the chocolate is melted and smooth, stir in 1/2 tsp of the pumpkin flavoring and stir until smooth. Scrape the melted chocolate onto the prepared baking sheet and spread it into a thin layer, about 1/4 inch thick, with a knife or offset spatula. Set aside at room temperature while you prepare the white chocolate.
4. Place the white chocolate in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating. Once melted, add the remaining 1/2 tsp of pumpkin flavoring, and a few drops of orange candy oil. Stir until well-mixed, and add more coloring if necessary to achieve the shade of orange you’d like.
5. Take a large spoon and drop spoonfuls of the orange all over the chocolate on the baking sheet. Use a toothpick or the tip of a knife to swirl the orange and chocolate together. Try not to swirl too much, or the color will become muddy and the swirls indistinct.
6. Refrigerate the tray to set the chocolate, about 15 minutes. Once set, break the bark into small irregular pieces with your hands. If the chocolate has been tempered, you can store it in an airtight container at room temperature, but if not, you should keep Pumpkin Chocolate Bark in an airtight container in the refrigerator to prevent it from becoming too soft.