5 oz. semi-sweet chocolate (chips or cut into small pieces)
1 c. heavy cream
½c. sugar (if desired)
Toppings:
1 c. flaked coconut
½ c. dried cranberries
½ c. chopped pecans
½ c. sliced almonds
1 t. sea salt or coarse salt
Instructions
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!
Recipe by The Gingham Apron at https://www.theginghamapron.com/candy-bar-crackers/