This is a beautiful and unique holiday candy recipe that includes golden Ritz crackers, chocolate and dried cherries. With the help of a candy thermometer it is actually quite easy and it ships well in holiday care packages.
¼cuproasted hazelnutschopped (can substitute other nuts)
2tablespoonschocolate chips
2teaspoonsMaldon sea saltor other flake salt
Instructions
Preheat oven to 350°.
Line a 10 x 14 inch baking sheet with parchment paper and using your hands, crumble the Ritz crackers onto the sheet to form a layer of crackers that extends to within about 1 inch of the baking sheet rims. Toast in the oven about 10 minutes, or until golden brown. Remove from oven and let cool.
14 ounces Ritz crackers
In a saucepan that is deep enough to fit a candy thermometer onto the side of the pan and still reach the bottom, heat up the sugar, honey and butter over medium-high, stirring occasionally until butter is melted.
1 cup sugar, 1/2 cup honey, 1/2 cup 1 stick unsalted butter, cut into pieces
Secure the thermometer onto the side of the saucepan (an alligator clip will hold some models of thermometers, but make sure it is secured). Cook the mixture over med-high to high heat, whisking frequently, until thermometer reads 300° (about 8-10 minutes).
Working quickly, turn off heat, stir in baking soda(it will bubble up), and pour out as evenly as possible over the Ritz cracker sheet.
1 teaspoon baking soda
Cool completely. Melt the chocolate and drizzle over the cooled cracker bark. Immediately top with cherries, nuts, chocolate chips and sea salt (sprinkle the toppings onto the melted chocolate so they will stick).
6 ounces bittersweet chocolate, 1/2 cup dried cherries, 1/4 cup roasted hazelnuts, 2 tablespoons chocolate chips, 2 teaspoons Maldon sea salt
Cool until chocolate has hardened (about 15 minutes) and break bark into pieces. Wrap and keep chilled to store.
Notes
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