Chocolate Hazelnut Bark is a rich and elegant treat that combines smooth chocolate with toasted hazelnuts. This simple recipe takes just minutes to prepare and creates sophisticated bark that’s perfect for holiday dessert tables, gift boxes, or when you want something a little more special than regular chocolate.
Chocolate Hazelnut Bark
What makes this recipe stand out is roasting the hazelnuts first. That extra step brings out their deep, nutty flavor and makes them taste absolutely amazing with the chocolate. The bark looks impressive and tastes like something from a fancy chocolate shop, but it’s surprisingly easy to make at home.
Ingredients & Equipment
- Semi-sweet chocolate morsels
- Raw hazelnuts
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Baking sheet
- Parchment paper
- Kitchen towel for removing hazelnut skins
- Microwave safe bowl
- Spoon or spatula for spreading
Step By Step Directions
This recipe makes 15-20 pieces depending on how big you break them. It takes 10 minutes of prep time and 10 minutes of cook time.
Step 1. Preheat the oven to 350°F.
Step 2. Place the hazelnuts on a baking sheet and roast in the oven for 10 minutes.
Step 3. Once they are roasted, remove from the oven and let them cool for about 5 minutes.
Step 4. Then place the hazelnuts in a kitchen towel and shake around, until all the skins fall off the hazelnuts.
Step 5. Then melt the chocolate morsels in the microwave in increments of 30 seconds, until fully melted.
Step 6. Line a baking sheet with parchment paper, then spread out the chocolate over the baking sheet, until it is spread out and even.
Step 7. Spread out the hazelnuts over the chocolate.
Step 8. Place the baking sheet in the fridge and let cool for at least 30 minutes.
Step 9. Then break into pieces and serve.
Variations
- Use dark chocolate instead of semi-sweet for a more intense chocolate flavor
- Try milk chocolate for a sweeter, creamier version
- Add a drizzle of white chocolate over the top for a two-tone look
- Mix chopped almonds or pecans with the hazelnuts
- Sprinkle sea salt over the chocolate before adding the hazelnuts
- Add dried cherries or cranberries along with the hazelnuts for a fruity touch
- Use chocolate hazelnut spread (like Nutella) drizzled over the top for extra hazelnut flavor
Leftovers & Storage
Store Chocolate Hazelnut Bark in an airtight container at room temperature for up to two weeks. Layer pieces between parchment paper to prevent sticking. You can also refrigerate it for up to a month if you prefer firmer bark, or freeze it for up to three months.
Tips & Tricks
- Watch the hazelnuts closely while roasting – they can go from perfect to burnt quickly
- The kitchen towel trick makes removing hazelnut skins easy – just rub them together in the towel
- Don’t worry if all the skins don’t come off – a few bits are fine and add rustic charm
- Melt chocolate in 30-second intervals and stir well between each one to prevent burning
- Spread the chocolate to about 1/4 inch thickness for bark that’s easy to break and eat
- Press the hazelnuts gently into the chocolate so they stick when you break the bark into pieces
Recipe FAQs
Do I have to roast the hazelnuts? Roasting brings out so much more flavor and makes the skins easier to remove, so I really recommend it. If you buy pre-roasted hazelnuts, you can skip this step, but raw hazelnuts taste much better after roasting.
What if I can’t get all the hazelnut skins off? Don’t stress about it! A few bits of skin left on is totally fine and won’t affect the taste. The goal is to remove most of the papery skin, not every last bit.
Can I use chocolate chips instead of morsels? Yes! Chocolate chips and chocolate morsels are basically the same thing. Semi-sweet chocolate chips work perfectly in this recipe.
Why did my chocolate seize up in the microwave? Chocolate can seize if it gets too hot or if any water gets in. Use 30-second intervals, stir well between each one, and make sure your bowl and spatula are completely dry.
Can I chop the hazelnuts instead of leaving them whole? Absolutely! Chopped hazelnuts distribute more evenly through the bark and make it easier to break into pieces. Either way works great.
How do I know when the hazelnuts are done roasting? They should smell fragrant and nutty, and the skins will start to crack and pull away from the nuts. This usually takes about 10 minutes at 350°F. Watch them closely near the end.
More Bark Recipes
- Oreo Cookie Bark
- Cranberry Pistachio Bark
- Reindeer Chocolate Bark
- Turtle Candy Bark
- Chocolate Candy Bark (can use different colored candy for different holidays)
- Pecan Pie Bark
- Ritz Cracker Candy
- Little Debbie Christmas Tree Cracker Candy
- Christmas Crack (Saltine Toffee)
- Graham Cracker Toffee
Ingredients
- 2 11 oz bags semi-sweet chocolate morsels
- ⅓ cup raw hazelnuts
Instructions
- Preheat the oven to 350°F.
- Place the hazelnuts on a baking sheet and roast in the oven for 10 minutes.
- Once they are roasted, remove from the oven and let them cool for about 5 minutes.
- Then place the hazelnuts in a kitchen towel and shake around, until all the skins fall off the hazelnuts.
- Then melt the chocolate morsels in the microwave in increments of 30 seconds, until fully melted.
- Line a baking sheet with parchment paper, then spread out the chocolate over the baking sheet, until it is spread out and even.
- Spread out the hazelnuts over the chocolate.
- Place the baking sheet in the fridge and let cool for at least 30 minutes.
- Break into pieces and serve.
Notes
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