Monday, January 24, 2011

Gingerbread Men and Hazelnut Bark

  GingerHazelBark5 GingerHazelBark4

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)

Hazelnut Chocolate Chip Cookies

Chocolate Peppermint Bark Cookies

Cranberry Chocolate Almond Clusters

Peanut Butter Cup Cookies

White Chocolate Cherry Cookies

Lemon Ricotta Cookies with Lemon Glaze

GingerHazelBark3 

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

Directions

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.

GingerHazelBark1

GingerHazelBark2 

Enjoy,

Fallon

5 comments:

soimarriedachef said...

Man... that bark looks delicious! I have been on a major bark craze lately. I made some peanut butter oreo bark yesterday that is dangerous ;)

Fallon said...

I love bark, you can just add anything you want and you have "fancy" chocolate. I don't understand why buying bark in specialty chocolate shops can be so pricey.

PB and oreo bark.. yes that can be VERY dangerous. haha

Robin Sue said...

That is a great combination! I agree, I love bark too since you can add whatever you want. And dark chocolate too!

The Food Hunter said...

Do I have to wait till next christmas to make this? Well...I just can't!

Sarena Shasteen - The Non-Dairy Queen said...

Thanks for coming to my blog yesterday! Your comment was so sweet! That bark looks amazing! I love gingerbread and the chocolate takes it over the top!