We love the complex flavors of this bark recipe from Bon Appetit: the earthiness of the cacao nibs and coffee + the sweetness of the cherries and chocolate + the saltiness of the crumbled saltines and sea salt flakes. The flavors may be complex, but making these cookies is easy.
The cacao nibs are from Seattle’s Theo’s Chocolates. Living up the street from Theo’s is definitely a good thing. Thank you, Theo’s!
Prepare the Crackers Preheat the oven to 350. Over a parchment-lined baking sheet, crumble 12 oz of saltine crackers. Toast the crackers for 8-10 minutes in the oven until they’re golden brown. Then move the sheet to a rack and let the cookies cool.
Heat the Chocolate Mix In a medium saucepan over medium-high heat, stir together 1 cup sugar, 1/2 cup honey and a stick of butter. Stir until the butter is melted. Using a thermometer, keep cooking until the temperature reaches 300 (8-10 minutes). Take the saucepan off the stove and stir in 1 tsp baking soda (which will bubble impressively).
Put it All Together Quickly pour the mixture over the crackers and spread it evenly. Then let it cool completely. In another saucepan, melt 20 oz bittersweet or semisweet chocolate. Drizzle the chocolate over the cooled crackers and immediately top with 1/2 cup dried tart cherries (or sweetened-dried cranberries); 2 T crushed coffee beans; 1/2 cup chopped, toasted hazelnuts; and 2 T roasted cacao nibs. Sprinkle with the flakey sea salt.
Chill at least 10 minutes, until the chocolate is hardened. Then break the bark into pieces. This can be made 3 days ahead. Wrap tightly and keep chilled.
- 12 oz saltine crackers
- 1 cup sugar
- 1/2 cup honey
- 1 stick butter
- 1 tsp baking soda
- 20 oz melted bitterweet or semisweet chocolate
- 1/2 cup dried tart cherries (or dried cranberries)
- 2 T crushed coffee beans
- 1/2 cup roasted hazelnuts
- 2 T roasted cacao nibs
- 2 tsp flakey sea salt