Line a large baking sheet with parchment paper or a Silpat sheet and set aside. Toast hazelnuts in a dry pan until warmed and fragrant. Let the nuts cool, then chop and set chopped pieces aside.
In a double boiler, slowly melt chocolate, stirring gently with a wooden spoon until smooth. Stir in vanilla and cinnamon; add brown rice cereal and mix gently. Pour mixture onto lined baking sheet and smooth out evenly into a rectangular shape (it doesn't have to be perfect).
Sprinkle with chopped hazelnuts and set aside for 1 to 2 hours (or 30 to 45 minutes in the fridge) until chocolate hardens. Break into pieces and serve.
Calories: 110; Total Fat: 7 grams; Saturated Fat: 4 grams; Total Carbohydrate: 11 grams; Protein: 1 gram; Sodium: 12 milligrams; Cholesterol: 0 milligrams; Fiber: 2 grams
Variation: Flavor your chocolate with just the vanilla, omit the brown rice cereal and top with 1/3 cup slivered almonds and 1/3 cup dried cherries and chopped dried apricots. Tip: Wrap bark in decorative cellophane bags and give as a gift. You can store the bark in the freezer for up to a month.
Recipe courtesy Dana Angelo White