A sweet-and-salty treat that even the manliest of men would be pleased to nibble on.
12 oz. gluten free Olive Crackers
1 cup sugar
1/2 cup coconut sweetener
1/2 cup coconut butter
1 tsp baking soda
6 oz bittersweet or semisweet chocolate, melted
1/2 cup dried tart cherries or sweetened dried cranberries
2 tbsp coffee beans, crushed
1/4 cup roasted cashews, chopped
2 tbsp roasted cacao nibs
2 tsp flaky sea salt
Preheat oven to 350 degrees. Using your hands, coarsely crumble crackers onto a parchment-lined baking sheet. Toast in over 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 degrees, 8-10 minutes. Remove from heat and stir in baking soda (mixture will bubble vigorously). Quickly pout mixture over crackers, spreading to coast evenly. Let cool completely.
Drizzle chocolate chips over cooled crackers; immediately top with cherries, coffee beans, cashews, 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.
Makes 12 servings.
Recipe adapted from bon appetit, December 2013 issue