Salted 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)


  • 3 cups chopped dark chocolate, divided
  • 1/2 cup chocolate hazelnut spread
  • 2/3 cup hazelnuts
  • 1/8 tsp flake sea salt


  1. Spread hazelnuts on a baking sheet and toast for 10 minutes at 400°F. Let cool, then roughly chop and set aside.
  2. Line a rimmed baking sheet with parchment.
  3. In a double boiler or in a microwave-safe bowl, melt 2 cups of the chocolate. Spread onto the parchment with a spatula.
  4. 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.
  5. Sprinkle chopped hazelnuts over chocolate. Sprinkle with sea salt.
  6. Chill 30 minutes, or until firm.
  7. Break into pieces and store in an airtight container in a cool place.


  • 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