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Categories:
crackers sugar honey unsalted butter baking soda bittersweet cherries coffee beans hazelnuts cacao nibs salt thermometer
Viewed: 58 - Published at: 6 months agoIngredients
- 12 ounces saltine or Ritz crackers
- 1 cup sugar
- 1/2 cup honey
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 teaspoon baking soda
- 6 ounces bittersweet or semisweet chocolate, melted
- 1/2 cup dried tart cherries or sweetened dried cranberries
- 2 tablespoons coffee beans, crushed
- 1/4 cup roasted hazelnuts, chopped
- 2 tablespoons roasted cacao nibs
- 2 teaspoons flaky sea salt (such as Maldon)
- A candy thermometer
Method
- Preheat oven to 350°F. Using your hands, coarsely crumble crackers onto a parchment-lined baking sheet. Toast in oven until golden brown, 8-10 minutes. Transfer baking sheet to a wire rack and let crackers cool.
- Meanwhile, heat sugar, honey, and butter in a medium saucepan over medium-high heat, stirring occasionally, until butter is melted. Fit saucepan with thermometer and cook, whisking frequently, until thermometer registers 300°F, 8-10 minutes. Remove from heat and stir in baking soda (mixture will bubble vigorously). Quickly pour mixture over crackers, spreading to coat evenly. Let cool completely.
- Drizzle chocolate over cooled crackers; immediately top with cherries, coffee beans, hazelnuts, and cacao nibs and sprinkle with salt. Chill until chocolate is hardened, at least 10 minutes. Break bark into pieces.
- MAKE AHEAD:
