Salted Honey and Chocolate Bark

This holiday confection is both sweet and salty.

Servings: 12

INGREDIENTS

• 12 oz. saltine or Ritz crackers
• 1 cup sugar
• ½ cup honey
• ½ cup (1 stick) unsalted butter, cut into pieces
• 1 teaspoon baking soda
• 6 oz. bittersweet or semisweet chocolate, melted
• ½ cup dried tart cherries or sweetened dried cranberries
• 2 tablespoons coffee beans, crushed
• ¼ cup roasted hazelnuts, chopped
• 2 tablespoons roasted cacao nibs
• 2 teaspoons flaky sea salt (such as Maldon)

Nutritional Information

• Calories (kcal) 460
• Fat (g) 21
• Saturated Fat (g) 9
• Cholesterol (mg) 25
• Carbohydrates (g) 68
• Dietary Fiber (g) 3
• Total Sugars (g) 40
• Protein (g) 6
• Sodium (mg) 590

PREPARATION

View Step-by-Step Directions

special equipment:

• A candy thermometer

Instructions

• Preheat oven to 350°. 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°, 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.
• DO AHEAD: Bark can be made 3 days ahead. Wrap tightly and keep chilled.