I have been on a bit of white chocolate kick lately. I can’t get enough of the stuff which, honestly, is kind of odd for me. I’m usually a dark chocolate kinda gal, and I very rarely eat chocolate if it isn’t at least 70% cacao. That being said, a few weeks ago – on a whim – I bought white chocolate Magnum bars and it’s been game over since then. I wanted to find a way to keep getting my white chocolate fix without eating a box of white chocolate Magnum bars per week, and I thought it was high time I made a big ‘ole batch of white chocolate bark.
Of course, I couldn’t just stop at white chocolate bark, which would be perfectly nice on its own, so I went ahead and added a Nutella swirl and then drove the hazelnut flavor home with additional chopped nuts on top of the whole thing.
This white chocolate bark is VERY delicious, and I wouldn’t change a thing about it seeing as how I’m a little white chocolate-dependent right now, but what I really love most about this bark is how easy it is to turn it into whatever you’re feeling like eating. My second-favorite riff on this bark is a s’mores version with milk chocolate. melted marshmallow swirl and graham cracker chunks. No matter how you do it, it’s delicious (and easy!) Here’s the recipe for my white chocolate and Nutella version to get you started:
White Chocolate Bark With Nutella & Hazelnuts
- 700 g white chocolate
- 1/2 cup Nutella
- 1 cup roasted hazelnuts chopped
Prepare your chocolate by breaking up your chocolate bars and melting them slowly over low heat. You can do this one of a few ways: in a non-stick sauce pan, over a double boiler or in the microwave. I typically use a sauce pan or double boiler, I find chocolate melted in the microwave to be less shiny than chocolate melted slowly in a pan or double boiler. Note: I use chocolate bars, and not 'baking' or 'melting' chocolate(s), because I find that chocolate bars made to be consumed on their own (as opposed to those made to be used in baked goods) have more concentrated flavor. If you prefer baking chocolate, that's also fine to use here!
Once the chocolate is melted, pour it into a parchment-lined baking sheet and spread it out evenly with an offset spatula or the back of a metal spoon. The larger your baking sheet, the thinner your bark will be. I like my bark about half an inch thick, so I use a baking tray that measures 9×13.
While your chocolate is melting, melt the Nutella over low heat until it's easily spreadable.
Dollop the warm Nutella on the white chocolate in a random pattern, and then swirl it through the white chocolate in a figure-8 pattern using a butter knife.
Roughly chop the roasted hazelnuts and sprinkle them over the top of the bark.
Chill the bark in the fridge for at least an hour, until it's completely set and hard. Break apart into shards, or cut into bars and enjoy cold!