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Caramel Apple Bark With Pretzels

Caramel Apple Bark with Pretzels

iamwinfred
This caramel apple bark with pretzels is the treat I make on repeat every single fall. Crunchy pretzels, tart apple bits, and gooey caramel meet a thick layer of chocolate, and the whole thing sets up in the fridge with almost no effort.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Dessert, Snack
Cuisine American
Servings 20 pieces
Calories 160 kcal

Equipment

  • Rimmed baking sheet Large
  • Parchment paper
  • Microwave-safe mixing bowls
  • Offset spatula
  • Cutting board
  • Knife

Ingredients
  

  • 12 oz semi-sweet chocolate chips 2 cups
  • 6 oz white chocolate chips 1 cup
  • 2 cups mini pretzels roughly chopped
  • 2 Granny Smith apples medium, cored and diced small
  • 11 oz caramel bits or unwrapped soft caramels
  • 2 tablespoons heavy cream
  • 1 teaspoon flaky sea salt optional
  • 1/4 teaspoon ground cinnamon optional

Instructions
 

  • Line a large rimmed baking sheet with parchment paper. Core and dice apples into 1/4-inch pieces, chop pretzels, and measure all ingredients.
  • Melt semi-sweet chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth.
  • Pour melted chocolate onto prepared pan and spread into an even 1/4-inch thick layer with an offset spatula.
  • Sprinkle chopped pretzels and diced apples evenly over the melted chocolate, pressing them in gently.
  • Combine caramel bits and heavy cream in a bowl. Microwave in 20-30 second bursts, stirring well, until fully melted and smooth.
  • Drizzle melted caramel over the bark and gently spread into any bare spots. Sprinkle with cinnamon if using.
  • Melt white chocolate chips in 30-second intervals until smooth. Drizzle back and forth over the bark in thin lines.
  • Sprinkle with flaky sea salt if desired. Refrigerate for 1-2 hours until completely firm.
  • Once set, lift from pan using parchment and break into rustic pieces. Serve immediately or store in the fridge.

Notes

  • Dice apples small (about 1/4 inch) and pat dry with paper towel to prevent excess moisture from making the caramel seize.
  • Melt chocolate in short microwave bursts (30 seconds or less) and stir well to avoid scorching or seizing.
  • Work quickly once the chocolate base is spread, as it firms up faster than expected.
  • Use tart apples like Granny Smith; sweeter varieties can make the bark taste one-note.
  • Chill the bark on a flat surface in the fridge so it sets evenly.
  • Break into pieces only after completely firm or the layers may separate.
  • Substitute milk chocolate for semi-sweet for a sweeter bark, or add toasted pecans or walnuts for extra crunch.
  • Store in an airtight container in the refrigerator for up to 1 week, with layers separated by parchment paper.
  • Freeze in a freezer-safe container for up to 2 months; thaw in the fridge before serving.
  • For a marbled look, drizzle white chocolate in thin lines and use a toothpick to swirl gently.

Nutrition

Serving: 1pieceCalories: 160kcalCarbohydrates: 21gProtein: 1.5gFat: 8gSaturated Fat: 4gCholesterol: 5mgSodium: 110mgFiber: 1gSugar: 16gVitamin A: 2IUVitamin C: 2mgCalcium: 2mgIron: 4mg
Keyword caramel apple bark, fall dessert, no bake treat, pretzel chocolate bark, sweet and salty snack
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