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    Home » All Recipes

    Author: Donna | Published: Jun 26, 2024 |

    Homemade Hazelnut and Dark Chocolate Bark Thins

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    Chocolate shards on parchment paper topped with hazelnuts and coconut
    Homemade Hazelnut and Dark Chocolate Bark Thins

    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. Plus it's way cheaper than the store-bought version!

    Chocolate Bark Thins

    Hazelnut and Dark Chocolate Bark Thins

    When I say these dark chocolate bark thins have been my OBSESSION for the past couple of days, I tell no lies.

    They are so good, and the best bit is you only need a handful of simple ingredients and about 15 minutes to make them!

    Snacking heaven here you come.

    This is a super simple 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 friends and neighbors.

    Chocolate Bark Thins

    Ingredients

    As I said above, minimal ingredients are needed for this recipe, and they can all be found in your regular supermarket.

    You will need:

    • A good high-quality dark chocolate: I tend to go for 70% cocoa Lindt chocolate when it's on special, however, any chocolate that you like should work just fine. Just remember, the higher the cocoa percentage, the less sweet the chocolate, so choose what works well for your tastebuds.
    • unsweetened coconut flakes: check the ingredients on this as they sometimes have some sneaky additions you wouldn't know about. It should be just coconut, and perhaps a little bit of salt.
    • roasted unsalted hazelnuts: I usually buy mine in bullk from Costco, but you can grab them from any regular nut section as well.
    • Pink Himalayan salt: this can be found in the salt section of most well-stocked grocery stores. It helps to make the perfect balance of sweet and salty, but can totally be left out if you would prefer.
    Chocolate Bark Thins

    Why These Are Better Than Store-bought

    I love the bags of bark thins from the store, but with a family of 5, that bag gets empty very quickly!

    There are a couple of reasons you should be making your own bark thins rather than buying:

    • Cheaper: this homemade bark thins recipe is so much cheaper than any version you can buy at the store.
    • Better ingredients: having control of the ingredients makes these bark thins so much better than the version you will find at the store. Rich dark chocolate with a high cocoa percentage, unsalted hazelnuts without the addition of any cheap oils, and coconut flakes that aren't loaded with sugar. Add a sprinkle of high-quality Himalayan pink salt, and there is just no comparison.
    • Versatile: these are so versatile, and can be glammed up with other fun ingredients such as a splash of instant coffee, peppermint almond or orange extract, any other nut of choice, chopped pretzels etc
    Chocolate Bark Thins

    Tips and Tricks

    This really is such an easy recipe, but just to be sure you get the best version, here are some tips and tricks:

    • Stir regularly: you cannot set the chocolate over the heat and walk away. Stay close and be sure to stir it regularly to ensure it melts evenly.
    • Do not overheat the chocolate: It can burn very quickly, so it is best to take it slow and remove the chocolate from the heat before it is completely melted. If you have to pop it back on to melt the last few bits that is totally fine. If it does overheat you will have chocolate that is stiff and thick, and the bark thins won't taste as nice.
    • Store: keep the finished bark thins in the fridge or freezer. They can be left in an airtight container at room temperature if needed, but not in a hot climate, or if you tend to have the heat on, as they will likely melt.

    Need more chocolate recipes? Try one of these next:

    • Secretly Healthy Chocolate Raspberry Truffles
    • Healthier Salted Caramel Chocolate Covered Macadamia Nuts
    • Dark Chocolate Covered Strawberry Cheesecake Bites

    Happy Eating

    xx

    Recipe

    Homemade Hazelnut and Dark Chocolate Bark Thins

    Homemade Hazelnut and Dark Chocolate Bark Thins

    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.
    4.84 from 6 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipes!
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Total Time 15 minutes mins
    Course Chocolate
    Cuisine Dessert
    Servings 8 serves
    Calories 145 kcal

    Clicking any equipment link above will earn me a small commission at no extra cost to you.

    Ingredients
      

    • 6 oz (170g) high quality dark chocolate, broken into small pieces
    • ⅓ cup unsweetened coconut flakes
    • ⅓ cup roasted unsalted hazelnuts
    • pinch pink Himalayan salt
    Prevent your screen from going dark

    Instructions
     

    • Add the hazelnuts to a Ziploc bag, remove any air and zip closed. Use a rolling pin to crush the hazelnuts.
      ⅓ cup roasted unsalted hazelnuts
    • Melt the dark chocolate in the double boiler, or by using the microwave (see notes below).
      6 oz (170g) high quality dark chocolate,
    • 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 freezer for at least 10 minutes to harden.
      ⅓ cup unsweetened coconut flakes, pinch pink Himalayan salt
    • Remove the bark from the parchment paper and break it into randomly shaped pieces.
    • Keep stored in an airtight container in the fridge or freezer. It may also be kept at room temperature, but there is a chance it will become soft or melt.

    Notes

    For double boiling (recommended method): 
    • Fill a medium sized pot about ¼ full with water and bring to a boil.
    • Reduce the heat to a simmer and fit a second 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 just melted.
    To microwave (use with caution):
    • I would use chocolate melts for this method, as the chocolate can tend to stiffen and get a thick consistency if it is not intended to be melted in the microwave.
    • Add the chocolate to a microwave-safe bowl, and pop it into the microwave for 30 seconds at a time, stirring between each stint in the microwave, until completely melted.
     

    Nutrition

    Calories: 145kcalCarbohydrates: 10.5gProtein: 2gFat: 10.6gSaturated Fat: 5.8gSodium: 83mgFiber: 2.8gSugar: 6.5g
    Tried this recipe?Leave a comment HERE and let us know how it was!
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    Reader Interactions

    Comments

    1. Amanda Finks says

      January 23, 2018 at 5:53 pm

      Some of my favorite flavors! So good 🙂

      Reply
    2. Jillian Wade says

      January 23, 2018 at 5:05 pm

      Donna, this chocolate bark looks amazing! I especially love the addition of hazelnuts and coconut!

      Reply
      • Donna1 says

        January 23, 2018 at 7:15 pm

        Such a yummy combo 🙂

        Reply
    3. Jessica Robinson says

      December 21, 2017 at 11:45 am

      Love hazelnut and chocolate! Ooooohhh. these sound so good. Thanks for sharing!

      Reply
    4.84 from 6 votes (4 ratings without comment)

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

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