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.

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.