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Cranberry & Hazelnut Dark Chocolate Bark

If you’re looking for a quick treat for yourself or for gift giving, this is it! It’s as quick as melting chocolate and adding some dried fruits and nuts, then spreading into a pan to set. Easy and delicious.

CranberryHazelnutBark1

Cranberry & Hazelnut Dark Chocolate Bark
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Serves: 12
If you're looking for a quick treat for yourself or for gift giving, this is it! It's as quick as melting chocolate and adding some dried fruits and nuts, then spreading into a pan to set. Easy and delicious.
Ingredients
  • 8 oz dark chocolate
  • ½ cup dried cranberries, chopped, divided
  • ½ cup hazelnuts, divided
  • ¼ tsp almond extract
  • ¼ tsp coarse sea salt
Instructions
  1. Using parchment paper or foil, line a 9x13 baking pan*.
  2. Toast whole hazelnuts on a baking pan and bake at 375°F until the skins are mostly split and the nuts are light golden brown, about 10-15 minutes. Wrap up in a clean dish towel and let sit for 10 minutes. Vigorously rub the nuts together though the towel to break the skins off (for a better method to completely remove the skins, see How to Peel Hazelnuts). Pour the nuts into a sieve to shake off any loose skins. Set aside to cool then coarsely chop.
  3. Melt chocolate until smooth then stir in half the cranberries and nuts, and the almond extract. Gently stir until combined then pour into pan and spread out evenly.
  4. Sprinkle with remaining cranberries and nuts, and the salt.
  5. Allow to set at room temperature, about 1 hour, then break into pieces.
Notes
*Silicon pans/molds are the best, since you don’t have to line them with anything. The chocolate will easily pop out once set.

 

2 Responses to Cranberry & Hazelnut Dark Chocolate Bark

  1. Edith M. Cole February 3, 2014 at 1:16 pm #

    I enjoy the receipes I have received,they are great, been cooking GF for a little over a year and they have been very helpful. Thank you

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