This decadent 4-ingredient Salted Dark Chocolate Hazelnut Bark is a festive holiday treat that makes a delicious last-minute gift! (gluten-free, dairy-free option)

Where are all of my Nutella fans at?! This salted dark chocolate hazelnut bark is for you!

When it comes to nut butters and spreads, I don't discriminate. Almond butter, peanut butter, cashew butter - I love them all. But there is something so special about chocolate and hazelnut in a silky smooth spread (aka Nutella) that is just so irresistible - and it's the inspiration behind this salted dark chocolate hazelnut bark.

Why You'll Love This Hazelnut Bark

This chocolate and hazelnut bark is what would happen if Nutella was a Christmas candy. Basically Nutella bark. It's so easy to make, and totally delicious. I've got Mr. Table hooked even though it's dark chocolate. Which is saying a lot because he's not a huge dark chocolate guy. It's pretty, addictive, and makes a great last-minute food gift or addition to cookie trays for the holidays!

How To Make Salted Dark Chocolate Hazelnut Bark

Toast the hazelnuts on a baking sheet at 400°F for 10 minutes. Let them cool before chopping roughly.
Melt 2 cups of dark chocolate and spread onto a baking sheet lined with parchment.
Melt the remaining chocolate and stir in the hazelnut spread. Spoon onto the dark chocolate in individual drops spaced apart.
Use a knife to swirl the two chocolates.
Sprinkle with chopped hazelnuts and sea salt.
Chill in the refrigerator for 30 minutes or until firm. Cut into pieces.

Tips For Making Chocolate Hazelnut Bark

You can either melt the chocolate in the microwave in a microwave-safe bowl or you can use a double boiler. To make a double boiler, place a heat-proof bowl (not glass) on top of a pot of simmering water on the stove. The water should not touch the bottom of the bowl. If you're using a microwave, heat in 30 second intervals, stirring in between each, until the chocolate is smooth and just melted.
Don't over-heat the chocolate or it will get clumpy. If this happens, you may be able to salvage it by stirring in a small amount of coconut oil.
For a more noticeable swirl, you can use milk chocolate for the portion that is mixed with the hazelnut spread.
I love quarter sheet pans for little recipes like this. A rimmed quarter sheet is the perfect size for toasting nuts and spreading the bark!
Crunchy flake salt is the best for topping desserts like this one! I like Maldon salt.

Chocolate hazelnut bark pieces inside a white cloth napkin.

More Festive Food Gifts You'll Love

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Salted Dark Chocolate Hazelnut Bark

Print Recipe

This decadent 4-ingredient salted dark chocolate hazelnut bark is a festive holiday treat that makes a delicious last-minute gift! (gluten-free, dairy-free option)

Author: Kaleigh
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
Yield: about 2 dozen pieces 1x
Category: dessert
Method: no bake
Cuisine: American

Ingredients

Scale

3 cups chopped dark chocolate, divided
½ cup chocolate hazelnut spread
⅔ cup hazelnuts
⅛ tsp flake sea salt

Instructions

Spread hazelnuts on a baking sheet and toast for 10 minutes at 400°F. Let cool, then roughly chop and set aside.
Line a rimmed baking sheet with parchment.
In a double boiler or in a microwave-safe bowl, melt 2 cups of the chocolate. Spread onto the parchment with a spatula.
Melt remaining chocolate. Stir in chocolate hazelnut spread until smooth. Spoon over chocolate on the parchment, spacing out drops. Use a knife to swirl the chocolates.
Sprinkle chopped hazelnuts over chocolate. Sprinkle with sea salt.
Chill 30 minutes, or until firm.
Break into pieces and store in an airtight container in a cool place.

Notes

You can either melt the chocolate in the microwave in a microwave-safe bowl or you can use a double boiler. To make a double boiler, place a heat-proof bowl (not glass) on top of a pot of simmering water on the stove. The water should not touch the bottom of the bowl. If you're using a microwave, heat in 30 second intervals, stirring in between each, until the chocolate is smooth and just melted.
Don't over-heat the chocolate or it will get clumpy. If this happens, you may be able to salvage it by stirring in a small amount of coconut oil.
For a more noticeable swirl, you can use milk chocolate for the portion that is mixed with the hazelnut spread.
I love quarter sheet pans for little recipes like this. A rimmed quarter sheet is the perfect size for toasting nuts and spreading the bark!
Crunchy flake salt is the best for topping desserts like this one! I like Maldon salt.