A long time ago I found a recipe called salted gingersnap and hazelnut bark. A year later I finally decided it was time to make this bark! I had leftover gingerbread cookies and I had plenty of hazelnuts. This bark was out of this world. My gingerbread men were salty, sweet and chewy. Pair that with toasted hazelnuts and dark chocolate for a wonderfully sweet and savory combination. This was by far my favorite treat of the season because it had all my favorite components. I’m definitely making this bark again for Christmas this year. I’m glad I will have a few months to recuperate after all the wonderful treats I was able to make last Christmas. ;)
This is the LAST installment of all holiday cookies of 2010. I hope you all enjoyed reading what I was up to and hopefully you bookmarked them to make later on in the year. If you missed my other posts here is one more recap:
Gingerbread Cookies (Used this to make the bark)
Gingerbread Cookies and Hazelnut Bark (Adapted from Bitchin’ Camero)
Ingredients (half version)
1 1/2 cups gingerbread cookies
6oz. bittersweet chocolate, chopped
1/4 cup toasted hazelnuts, chopped
1/2 teaspoon kosher salt
Place the cookies in a bag and beat them with a rolling pin or a heavy handled pan into rough pieces. Place the broken cookies onto a baking sheet covered with parchment paper.
Create a double boiler by placing a metal bowl on top of a pot of water over medium heat. Add your chocolate to the bowl and stir until it melts through. Carefully pour the chocolate over the cookies until completely covered. Use a small spatula to spread it evenly over the cookies. Quickly sprinkle the hazelnuts over the chocolate in an even layer. Then evenly sprinkle the salt.
Let cool completely. To speed up the process, place in the refrigerator. Once harden, break or cut into pieces.