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
chopped nuts – such as sliced almonds, pecans, and / or walnuts
Then pop in the refrigerator for about 30 minutes for bars to cool completely.
- 6-8 Wasa crackers
- For the ganache:
- 5 oz. semi-sweet chocolate (chips or cut into small pieces)
- 1 c. heavy cream
- ½c. sugar (if desired)
- 1 c. flaked coconut
- ½ c. dried cranberries
- ½ c. chopped pecans
- ½ c. sliced almonds
- 1 t. sea salt or coarse salt
- Bring heavy cream to just under a boil. Combine chocolate and sugar in a separate stainless steel bowl. Gradually pour hot cream over the chocolate. Mix until chocolate is melted and smooth. Let cool about 5 minutes.
- Prepare a cookie sheet lined with parchment paper. Dip Wasa cracker in chocolate ganache. Cover the entire cracker. Use a fork to transfer chocolate cracker to cookie sheet. Sprinkle with favorite toppings.
- Cool in refrigerator for about 30 minutes. Enjoy!