CranberryHazelnutBark1

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

CranberryHazelnutBark1

Cranberry & Hazelnut Dark Chocolate Bark

Marla Hingley
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.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 12

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
 

  • Using parchment paper or foil, line a 9x13 baking pan*.
  • 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.
  • 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.
  • Sprinkle with remaining cranberries and nuts, and the salt.
  • 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.
Tried this recipe?Let us know how it was!
See also
Dairy Free Custard

 

Similar Posts

2 Comments

  1. 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

Leave a Reply

Your email address will not be published.

Recipe Rating