Hazelnut Marble Bark Recipes

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CHOCOLATE-ORANGE HAZELNUT BARK



Chocolate-Orange Hazelnut Bark image

The slight bitterness of orange zest and a sprinkling of salt round out the richness of the chocolate and hazelnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Number Of Ingredients 4

1 navel orange
8 ounces bittersweet or semisweet chocolate, chopped
2/3 cup hazelnuts, skins removed, coarsely chopped
1/8 teaspoon coarse salt

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 MARBLE BARK



Hazelnut Marble Bark image

Only three ingredients are needed to make this simple holiday candy! Presented on a cookie tray or packaged as a gift, it's sure to be appreciated.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 3

1 box (6 oz) white chocolate baking bars
6 oz semisweet baking chocolate
3 oz hazelnuts (filberts), toasted,* finely chopped (1/2 cup)

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.

Nutrition Facts : Calories 105, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Piece, Sodium 5 mg, Sugar 8 g

HAZELNUT BARS



Hazelnut Bars image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Number Of Ingredients 0

Steps:

  • Grind 1 cup hazelnuts in a food processor. Knead into half of a 16.5-ounce package refrigerated sugar cookie dough. Roll out to 1/4 inch thick on a floured surface and cut into small rectangles. Transfer to a parchment paper-lined baking sheet and sprinkle with brown sugar. Bake at 350 degrees F until golden, 15 minutes; let cool. Serve with chocolate-hazelnut spread for dipping.

HAZELNUT-CARAMEL BARS



Hazelnut-Caramel Bars image

We were inspired by the flavors of pecan pie when we created these treats. They're simple to make, thanks to a quick crust and stovetop filling. You can use peanuts, walnuts, or pecans in place of hazelnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 24

Number Of Ingredients 8

2 sticks unsalted butter, room temperature, divided, plus more for pan
1 cup packed light-brown sugar, divided
1 1/2 cups all-purpose flour (spooned and leveled)
Fine salt
1/3 cup light corn syrup
2 tablespoons heavy cream
1 1/2 cups (6 ounces) hazelnuts, toasted and loose skins rubbed off
1/3 cup coarsely chopped semisweet chocolate (optional)

Steps:

  • Preheat oven to 375 degrees. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a large bowl, using a mixer, beat 1 stick butter and 1/3 cup brown sugar on medium-high until light, 1 to 2 minutes. Add flour and 1/4 teaspoon salt and beat on low until combined. Increase speed to medium and beat until clumps form. Press dough evenly into pan. Bake until golden and dry, about 20 minutes. Let cool 15 minutes. Reduce temperature to 325 degrees.
  • In a medium saucepan, combine corn syrup, cream, 1/4 teaspoon salt, and remaining stick butter and 2/3 cup brown sugar. Bring to a boil and cook 1 minute. Stir in nuts, then pour over crust.
  • Bake until bubbling in center, about 15 minutes. Sprinkle with chocolate, if desired. Let cool 1 hour. Using parchment, lift out of pan and refrigerate until set, 1 hour. Cut into 24 pieces. (Store in an airtight container, up to 2 days.)

Nutrition Facts : Calories 195 g, Fat 13 g, Fiber 1 g, Protein 2 g, SaturatedFat 6 g

MARBLE BARK



Marble Bark image

This gift-worthy Marble Bark is a marvelous combination of semi-sweet and white chocolate deliciousness.

Provided by My Food and Family

Categories     Recipes

Time 1h45m

Yield Makes 10 servings, one piece each.

Number Of Ingredients 3

1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces
1 cup chopped pecans, toasted

Steps:

  • Microwave chocolates in separate microwaveable bowls on HIGH 2 min. or until chocolates are almost melted, stirring after 1 min. Stir until chocolates are completely melted.
  • Stir 1/2 cup of the pecans into each bowl. Alternately spoon melted chocolates onto waxed paper-covered baking sheet or tray. Swirl chocolates together with knife for marble effect.
  • Refrigerate 1-1/2 hours or until firm. Break into pieces. Store in tightly covered container at room temperature.

Nutrition Facts : Calories 260, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

MILK CHOCOLATE-PEANUT BUTTER BARK



Milk Chocolate-Peanut Butter Bark image

Make these super-quick and super-delicious treats out of peanuts blended with two kinds of melted chips.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 16

Number Of Ingredients 3

1 cup milk chocolate chips
1 cup peanut butter chips
1/2 cup chopped salted peanuts

Steps:

  • Line cookie sheet with foil. In medium saucepan, melt chocolate chips and peanut butter chips over low heat, stirring constantly until smooth. Remove from heat.
  • Stir in peanuts. Spread to 1/4-inch thickness on foil-lined cookie sheet. Refrigerate about 30 minutes or until set. Break into pieces.

Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 30 mg, Sugar 6 g

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Top Asked Questions

How do you bake hazelnut Marble Chocolate bark?
For the hazelnut marble chocolate bark, you’ll need a large, rimmed cookie sheet. Set down a layer of waxed paper or foil to make it easier to remove the bark when it’s finished chilling. You can also use parchment paper or a silicone baking mat to line the cookie sheet.
How do you store chocolate hazelnut bark?
When the chocolate hazelnut bark is firm, remove it from the refrigerator. Use clean hands or a butter knife to break the bark into pieces and serve. Store the bark in an airtight container in the refrigerator for up to a week. Line a baking sheet.
How do you make chocolate hazelnut cake mix?
Mix in the hazelnut extract and chocolate hazelnut spread. Once the chocolate is completely melted, add ½ teaspoon (2 ½ ml) of hazelnut extract and ½ cup (150 g) of chocolate hazelnut spread. Stir well to ensure that all of the ingredients are fully blended, and remove the bowl from the heat.
How do you make chocolate bark?
Dried cherries and crystallized ginger add a depth of flavor to this simple, four-ingredient chocolate bark. Preheat oven to 350°. Place hazelnuts on a baking sheet. Bake at 350° for 20 minutes, stirring once halfway through cooking. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts.

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