Salted Honey and Chocolate Bark
['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']
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.
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.
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.
MAKE AHEAD: Bark can be made 3 days ahead. Wrap tightly and keep chilled.
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