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Parve
Medium
50 m
Diets 
A yummy bark is perfect to put out alongside dessert or on the counter on Shabbos or Yom Tov afternoons. It’s done in just a few easy steps! I sprayed luster dust on the top of the chocolate honeycomb pieces; it’s my secret for making desserts look fancy. It looks like a small spray bottle, for those who aren’t familiar, and it’s sold in local grocery stores or on Amazon.
If you’re short on time, you can also leave out the chocolate honeycomb. The bark will still be delicious.
1 sleeve graham crackers (9 crackers)
1 stick margarine
3/4 cup light brown sugar
1 pack plus 1/2 cup Carmit Dark Chocolate Chips
1 cup apple chips
luster dust
First, prepare the toppings so you will be able to top the bark while the chocolate layer is hot. Melt 1/2 chocolate chips, in a microwave-safe bowl, in the microwave for one minute or until smooth. Mix to ensure it is smooth.
Make circle dollops on the honeycomb mold, using 1/4 teaspoon melted chocolate for each.
Place in the freezer for 15 minutes.
Pop out the chocolate pieces onto a plate and spray the tops with luster dust. Set aside.
Set the apple chips alongside the chocolate honeycombs to prepare for quick decorating.
Preheat oven to 350 degrees Fahrenheit.
Place graham crackers on a baking pan lined with Gefen Parchment Paper. Place them close together.
In a saucepan, place margarine and brown sugar. Cook on a medium flame for three minutes stirring constantly. Pour over graham crackers.
Place the graham crackers in the oven for six minutes until the caramel topping starts bubbling.
Remove from the oven and immediately, in an even layer, pour the package of chocolate chips over the caramel topping. Smooth with a metal spoon.
Place pieces of honeycomb chocolate on top of the hot chocolate layer. Then place apple chips one at a time near the chocolate honeycombs.
Place in the freezer to harden for fifteen minutes. Remove from the freezer and break up into pieces.
Sponsored by Carmit
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