Candy Bar Crackers

This recipe is one I was introduced to a couple years ago from a cooking class that was all about desserts!  How can you ever go wrong with dessert and chocolate?

What I love about this recipe – not only is it easy, but I consider it to be “healthy” for dessert.  I’ve made this as a snack many times.  It might even be fun to do as a group for a dinner party, too – guests could, ‘make their own candy bar.’

 

 

The Candy Bar is the Wasa cracker – light rye.  It has a nice crunch to it, and is not overpowering in flavor (and yes, it’s a big cracker!).  To make the ganache (it’s just a fancy word for chocolate with cream), melt semi-sweet chocolate chips in a double boiler (so the chocolate does not burn), then add half and half or heavy cream.  The ratio can change, but typically I use 50z. chocolate (chips or small pieces) for 1 c. heavy cream.  If you like your ganache a bit sweeter, add 1/2c. sugar.

 

Dip all sides of cracker in this lovely ganache concoction.  Use a fork to remove excess chocolate and transport to a cookie sheet lined with wax paper.  Then add all of your favorite toppings!  Here’s some examples:

coarse salt or sea salt

dried cranberries

flaked coconut

chopped nuts – such as sliced almonds, pecans, and / or walnuts

Then pop in the refrigerator for about 30 minutes for bars to cool completely.