Salted Honey And Chocolate Bark Recipes

Steps:

• Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 tablespoons water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.
• Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.
• Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled.

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.