Dana's Dark Chocolate Bark

1. 1

   Line a large baking sheet with parchment paper or a Silpat sheet and set aside.

2. 2

   Toast hazelnuts in a dry pan until warmed and fragrant.

3. 3

   Let the nuts cool, then chop and set chopped pieces aside.

4. 4

   In a double boiler, slowly melt chocolate, stirring gently with a wooden spoon until smooth.

5. 5

   Stir in vanilla and cinnamon; add brown rice cereal and mix gently.

6. 6

   Pour mixture onto lined baking sheet and smooth out evenly into a rectangular shape (it doesn't have to be perfect).

7. 7

   Sprinkle with chopped hazelnuts and set aside for 1 to 2 hours (or 30 to 45 minutes in the fridge) until chocolate hardens.

8. 8

   Break into pieces and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.