Make snack time more decadent with this Homemade Hazelnut and Dark Chocolate Bark Thins recipe. Combine perfectly toasted hazelnuts and shredded coconut with the highest quality dark chocolate and you have yourself a delightful treat to enjoy anytime. It provides a not-too-sweet energizing boost of antioxidants as well as some healthy fats to fuel your day.
Hazelnut and Dark Chocolate Bark Thins
I have been slacking off so much in the Holiday baking department.
This time last year I had at least 4 different types of cookies made and spilling out of those corny Christmas tins.
This year I may as well be the Grinch.
With Holiday parties, ballet recitals, school plays, and a 5th birthday party the weekend before Christmas(!!!) there has just been so much other prep needed that those Christmas sweets have been put well on the back burner.
Until today, when I finally put together a double broiler and made some delicious bark...which is nearly all gone already.
This is a super simple Holiday treat to put together, and one that kids can get involved in too. Mine loved smashing the hazelnuts in a ziplock bag and then sprinkling them all over the melted chocolate, sneaking the few chocolate-covered shards that got away.
It tastes delicious and is great when broken into random shapes and popped into a cute little bag for the neighbors.
How do you eat your chocolate bark thins? I just love to hear from you, so be sure to pop back and leave a comment if you try out our Homemade Hazelnut and Dark Chocolate Bark Thins recipe. Happy Eating.
Homemade Hazelnut and Dark Chocolate Bark Thins
- 6 oz high quality dark chocolate, broken into small pieces
- ⅓ cup unsweetened coconut flakes
- ⅓ cup roasted unsalted hazelnuts
- pinch pink Himalayan salt
- Melt the dark chocolate in the double boiler as instructed in the notes, or by using the microwave.
- Line a baking sheet with parchment paper.
- Spread the melted chocolate into a thin layer. How thin is up to you, just be sure not to spread it thin enough to see the parchment paper below.
- Sprinkle the coconut and hazelnuts over the chocolate. Sprinkle a little bit of the himalayan salt over the top and place the whole thing in the refrigerator for at least 10 minutes to harden.
- Remove the bark from the parchment paper and break it into randomly shaped pieces. Enjoy
- Fill a medium sized pot about ¼ full with water and bring to a boil.
- Reduce the heat to a simmer and fit a bowl into the pot. The bottom of the bowl should not reach the water (at least 2″ to 3″ space between the bowl and water is optimal). ...
- Add the chocolate to the bowl and stir regularly until completely melted