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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!