Chocolate Orange Hazelnut Bark Recipes

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.

Steps:

• Using aluminium foil line a 9 by 13 inch baking sheet and refrigerate it.
• Remove zest from half the orange with a vegetable peeler.
• Cut it into thin strips, about an inch long each.
• Put chocolate in a heat proof bowl set over a pan of water that is simmering.
• Mix well until melted and smooth in texture.
• Fold in half the zest and nuts.
• Immediately, now pour this mixture onto the refrigerated sheet.
• Using a rubber spatula, spread mixture into an 8 by 10 inch rectangle about 1/4 inch thick.
• Sprinkle with remaining zest, nuts and salt.
• Refrigerate for 30 minutes or until firm.
• Break into pieces and serve.
• Transfer to an airtight container and store refrigerated for 3 days.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper.
• Add the chocolate-hazelnut spread, flour, orange zest, orange juice, egg and salt to a large bowl. Using a hand-mixer, beat on medium-high until thoroughly combined. Fold in the hazelnuts by hand.
• Use a 1 tablespoon size ice cream scoop to scoop balls of the cookie dough straight onto the prepared baking sheets, keeping them 2-inches apart. Bake until the edges are set but the tops are still slightly soft, 13 to 15 minutes
• Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.