Nutella Chocolate Crunch Candy Bark
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Nutella Chocolate Crunch Candy Bark
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This easy and delicious crunchy candy is a textural delight: made with just 3 ingredients, this no-bake recipe comes together in under 15 minutes.
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Ingredients
- 8 8 oz dark chocolate chopped
- ½ ½ cup Nutella
- 3 3 cups feuilletine
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Instructions
- Gently melt chocolate in a double boiler, candy melting pot, or in the microwave on short bursts at half power.
- When chocolate is melted and smooth, stir in Nutella, then fold in feuilletine until evenly coated.
- Dump mixture into a 8-by-8-inch square baking pan that's been lined with parchment paper, spreading into an even layer. While chocolate is still soft, use a bench scraper or other flat, sharp edge to divide pan into bars (I did 6x3 rectangles but the final size and shape of the pieces is up to you), wiping the blade between cuts. Refrigerate until set, at least 30 minutes or overnight.
- Optionally, you can also go freeform and spread the melted chocolate mixture into an even layer on a parchment or silicone lined baking sheet, about 1/4-inch to 3/8-inch thick. Chill until set, then break apart into roughly shaped pieces.
- Candy bark will keep in an airtight container at cool room temperature for up to a week, or refrigerated for even longer (let come to room temperature just a bit before serving for a more pleasing texture).
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