Hazelnut And Candied Cherry Bark Recipes

HAZELNUT AND CANDIED CHERRY BARK

Steps:

• Heat oven to 350°F. Place hazelnuts on ungreased cookie sheet. Bake at 350°F. for 5 to 8 minutes or until lightly browned and skins have loosened. Turn hazelnuts onto clean, cloth towel; rub nuts between towel to remove skins. Cool 10 minutes. Coarsely chop nuts.
• Meanwhile, line cookie sheet or 15x10x1-inch baking pan with waxed paper. Place candy coating in microwave-safe bowl. Microwave on HIGH for 1 minute. Stir; continue to microwave in 15-second increments until coating can be stirred smooth.
• Stir in hazelnuts and cherries. Spread mixture on paper-lined cookie sheet. Cool 20 minutes or until completely cooled. Break into pieces.

HAZELNUT MARBLE BARK

Steps:

• Line cookie sheet with foil or waxed paper. In medium microwavable bowl, microwave white chocolate on High 1 minute, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth.
• In another medium microwavable bowl, microwave semisweet chocolate on High 1 minute, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth.
• Stir 1/4 cup of the hazelnuts into each bowl of chocolate. Alternately spoon white mixture and brown mixture in rows, side by side, onto cookie sheet; spread evenly to about 1/4-inch thickness. With knife or small metal spatula, cut through both mixtures to swirl for marbled design. Refrigerate until firm, about 1 hour. Break into pieces.

CHERRY CHOCOLATE BARK

Steps:

• Line a 9x13 inch baking pan with aluminum foil.
• Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Using a spatula, quickly spread the melted chocolate evenly in the prepared pan until the bottom of the pan is covered. Sprinkle the crushed candy evenly over the chocolate, and pat lightly with a clean spatula to help the candy settle into the chocolate.
• Melt the red confectioner's coating, if using, in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Spoon the melted coating into a resealable plastic bag; snip off a very small corner of the bag, and use to drizzle coating over the bark.
• Place the pan in the refrigerator or freezer until hardened, about 30 minutes. Remove from pan; peel off foil. Break into small pieces to serve.

CANDIED HAZELNUTS

Steps:

• Heat sugar and water in a small saucepan over high heat, swirling, until sugar dissolves. Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.
• Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat, and immediately separate nuts using 2 forks so that each stands alone on sheet. (You can also hold the pan at an angle and push each hazelnut onto sheet individually. If caramel thickens as you work, return to heat briefly.) Let cool. Break apart.

PECAN CHERRY BARK

Steps:

• In a large skillet, melt butter over medium heat. Stir in brown sugar and spices; bring to a boil. Cook and stir until sugar is completely dissolved, about 3 minutes. Stir in pecans until coated. Spread onto foil to cool. , Line two 15x10x1-in. pans with parchment or waxed paper. In a microwave, melt dark chocolate candy coating and 1 tablespoon shortening, stirring until smooth. Divide between prepared pans, spreading to desired thickness. Refrigerate just until set, but not firm., In microwave, melt milk chocolate candy coating and 1 tablespoon shortening, stirring to blend; spread over dark chocolate layer. Refrigerate until set, but not firm., Repeat with white candy coating and remaining 1 tablespoon shortening; spread over top. Sprinkle with cherries and candied pecans, pressing to adhere. Refrigerate until firm. Break into pieces.

CHOCOLATE-ORANGE HAZELNUT BARK

Steps:

• Line a small (9-by-13-inch) baking sheet with aluminum foil; refrigerate. With a vegetable peeler, remove zest from half the orange. With a sharp knife, cut zest into very thin strips, each about an inch long.
• Place chocolate in a heatproof bowl set over (not in) a pan of simmering water. Stir until melted and completely smooth. Mix in half the zest and hazelnuts. Immediately, pour onto prepared baking sheet; with a flexible rubber spatula, spread into an 8-by-10 inch rectangle about 1/4-inch thick. (To help spread chocolate, tip baking sheet up and down.) Sprinkle with remaining zest, nuts, and coarse salt.
• Refrigerate until firm, about 30 minutes. To serve, break into pieces. To store, transfer to an airtight container, and refrigerate, up to 3 days.

HAZELNUT AND CANDIED CHERRY BARK

Steps:

• Heat oven to 350.
• Place hazelnuts on ungreased cookie sheet.
• Bake at 350 for 5 to 8 minutes or until lightly browned and skins have loosened.
• Turn hazelnuts onto clean, cloth towel; rub nuts between towel to remove skins.
• Cool 10 minutes.
• Coarsely chop nuts.
• Meanwhile, line cookie sheet with waxed paper.
• Place candy coating in microwave safe bowl.
• Microwave on HIGH for 1 minute.
• Stir, continue to microwave in 15 second increments until bark can be stirred smooth.
• Stir in hazelnuts.
• Spread mixture on waxed paper lined cookie sheet.
• Sprinkle mixture with red and green cherries; press gently into coating.
• Sprinkle with chocolate chips; press in gently.
• Cool 20 minutes or until completely cooled.
• Break into pieces.