Best Salted Honey Chocolate Bark Recipes

Salted Honey and Chocolate Bark image

Provided by Alison Roman

Yield Makes 12 servings

Number Of Ingredients 13

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)
Special Equipment
A candy thermometer

Steps:

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: Bark can be made 3 days ahead. Wrap tightly and keep chilled.

SALTED HONEY & CHOCOLATE BARK image

Yield 12 people

Number Of Ingredients 11

12 oz Saltine or Ritz crackers
1cup sugar
1/2 cup honey
1/2 cup (1 stick) butter, cut into pieces
1 tsp baking soda
6 oz bittersweet or semisweet chocolate, melter
1/2 cup dried cherries or dried sweetened cranberries
2 tbsp coffee beans, crushed
2 tbsp roasted cacao nibs
1/4 cup roasted hazelnuts or almonds, chopped
2 tsp flaky sea salt

Steps:

Special equipment: a candy thermometer Preheat oven to 350. Using your hands, crumble crackers coarsely onto a parchment lined or silpat lined baking sheet. Toast crackers inoven til golden brown, 8-10 min. Transfer baking sheet to a wire rack and let cool. While crackers cool, heat sugar, honey & butter in a medium saucepan, stirring occassionally, til butter is melted. Fit saucepan with the candy thermometer and cook,wisking frequently, til temp reaches 300 ( 8-10 min). Remove from heat and stir in Baking Soda (mixture will bubble vigorously). Quickly pour mixture over the crackers, spreading to coat evenly. Let cool completely. Drizzle the melted chocolate over the cooled crackers and immediately top with the cherries, coffee beans, nuts and cacao nibs. Sprinkle with the coarse sea salt. CHILL until chocolate has hardened.(10 min) Break bark into pieces. Bark can be made up to 3days ahead. Wrap tightly and keep cool or chilled.