Ingredients

• 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)
• A candy thermometer

Instructions

1. 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.
2. 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.
3. 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.
4. MAKE AHEAD: Bark can be made 3 days ahead. Wrap tightly and keep chilled.