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.
More Festive Food Gifts You'll Love
- 3 Ingredient Candied Pecans
- Maple Tahini Cashew Clusters
- Maple Bourbon Pumpkin Seed Brittle
- No Corn Syrup Scotcheroos
- Dark Chocolate Tahini Cups
Did you make this recipe? Please leave a star rating in the comments!
PrintSalted Dark Chocolate Hazelnut Bark
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)
- 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
- 3 cups chopped dark chocolate, divided
- ½ cup chocolate hazelnut spread
- ⅔ cup hazelnuts
- ⅛ teaspoon 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.
Keywords: dark chocolate hazelnut bark, salted dark chocolate bark, nutella bark
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