Normally I’m not super into white chocolate, but this bark! It’s got me hooked. Actually, the hazelnut white chocolate bar from Ritter Sport that got me hooked. It’s full of hazelnuts and little crispy rice cereal bits just bound by white chocolate. It’s delicious, and I kept trying to buy it at the store, but it was always sold out! So, I set out to make this bark. I added orange to brighten up the sweet and creamy white chocolate, a dark chocolate drizzle for some bitterness (and cuteness), and flaky sea salt for that sweet/salty thing that’s so addicting. Obviously, I stuck with the hazelnuts because, for me, that’s the whole point of this bark. I love them, and it’s basically a sweet, chocolatey vehicle for getting them into my gullet. Ahem. Also, the crispy rice cereal (aka rice crispies) are equally as important. Seriously, they make this bark have so much texture and crunch. I find crunchy things super addicting, and this bark fits the bill. I actually brought a bunch of this to a friend to get it out of my house. This bark is easy enough to add to your holiday cookie trays and fancy enough to wrap in a tin for a hostess gift. It’s dangerous, delicious, and totally giftable.
- 1 bag (11 ounces) white chocolate chips
- ⅓ cup crisp rice cereal, plus a few tablespoons for the top
- ¾ cup toasted hazelnuts
- zest of 1 orange, divided
- ¼ cup semisweet chocolate chips
- flaky sea salt
- Line a baking pan with parchment paper.
- Set a bowl over a pan of simmering water, making sure the bowl doesn’t touch the water, to create a double boiler. Melt the white chocolate in the bowl, stirring occasionally until smooth. Remove the bowl from on top of the pan of water. Stir the crispy rice cereal into the white chocolate along with half of the orange zest. Spread the mixture onto the baking sheet in a thin, even layer. Sprinkle the hazelnuts on top of the white chocolate, a few tablespoons of crispy rice cereal, along with the remaining orange zest. Melt the semisweet chocolate chips in a small bowl in the microwave in 30-second increments, stirring between each, until smooth. Drizzle the chocolate over the bark. Sprinkle with flaky sea salt. Set the pan in the refrigerator until set, about 1 hour. Cut into pieces and store in an airtight container.