Best 3 Hazelnut Marble Bark Recipes
Indulge in a symphony of flavors with Hazelnut Marble Bark, a delightful confection that combines the rich, nutty taste of hazelnuts with the creamy smoothness of white chocolate and the decadent indulgence of dark chocolate. This bark is a feast for the senses, offering a delightful combination of textures and flavors that will tantalize your taste buds. The Hazelnut Marble Bark recipe presents two variations: a classic version featuring a marbled pattern of white and dark chocolate, and a more adventurous version that incorporates a layer of salted caramel for an extra touch of sweetness and a hint of savory crunch. Both variations are equally delicious and offer a unique sensory experience. Whether you're a chocolate enthusiast or simply seeking a sweet treat to satisfy your cravings, the Hazelnut Marble Bark recipe is sure to delight and impress.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE-ORANGE HAZELNUT BARK
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
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
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
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-CARAMEL BARS
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
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
Tips:
- To make the bark even more decadent, try using a combination of semisweet and dark chocolate.
- For a nuttier flavor, toast the hazelnuts before chopping them.
- If you don't have a candy thermometer, you can test the chocolate to see if it's ready by dropping a small amount into a glass of cold water. If the chocolate hardens immediately, it's ready.
- To make the bark easier to cut, chill it for at least 30 minutes before slicing.
- Store the bark in an airtight container in a cool, dry place for up to 2 weeks.
Conclusion:
Hazelnut marble bark is a delicious and easy-to-make treat that's perfect for any occasion. With its rich chocolate flavor, crunchy hazelnuts, and beautiful marbled appearance, it's sure to be a hit with everyone who tries it. So next time you're looking for a sweet and satisfying snack, give this recipe a try. You won't be disappointed!
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