Caramel Apple Bark with Pretzels
A no-bake fall dessert that layers melted chocolate, pretzels, diced Granny Smith apples, and gooey caramel, finished with a chocolate drizzle and flaky sea salt. Made on one sheet pan and broken into shards — perfect for Halloween parties, dessert tables, bake sales, or a kitchen project with kids.
- Prep Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 pieces
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups semi-sweet or milk chocolate chips, divided (reserve ¼ cup for drizzle)
- 1 tbsp coconut oil
- 1½ cups pretzels, whole or lightly crushed
- 2 medium Granny Smith apples, diced small and patted dry
- ½ cup soft caramels or caramel bits
- 1 tbsp heavy cream (or whole milk)
- Flaky sea salt, for finishing
Instructions
- Line a rimmed baking sheet with parchment paper or a silicone mat.
- In a microwave-safe bowl, melt 1¾ cups chocolate chips with the coconut oil in 30-second bursts, stirring after each, until smooth. Reserve the remaining ¼ cup of chips.
- Spread the melted chocolate onto the prepared pan in an even layer about ¼ inch thick.
- Scatter the pretzels over the warm chocolate, pressing lightly so they adhere.
- Scatter the diced, blotted apples evenly over the pretzel layer.
- In a small bowl, microwave the caramels with the heavy cream in 20-second bursts, stirring until smooth. Drizzle over the apples and pretzels.
- Melt the reserved chocolate and drizzle over the top in stripes. Sprinkle with flaky sea salt.
- Refrigerate at least 60 minutes, until firm. Lift out by the parchment and break into shards. Store in an airtight container in the refrigerator for 24–36 hours.
Notes
For a longer shelf life, substitute dried apple chips for fresh apple. The bark will keep about a week in an airtight container.
Find it online: https://reachwellth.com/caramel-apple-bark/