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Caramel Apple Pretzel Chocolate Bark Recipe

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4 from 72 reviews

  • Author: Ava
  • Total Time: 15 minutes + 2-3 hours chilling time
  • Yield: 16 servings

Description

This Caramel Apple Bark is a delightful treat combining smooth milk chocolate, crunchy pretzels, juicy Granny Smith apples, sweet caramel, and crunchy Heath Bar toffee bits, all topped with a touch of sea salt for that perfect sweet and salty balance. Ideal for fall or anytime you crave a crunchy, fruity, and chocolaty snack.

Ingredients

Chocolate Base

  • 12 ounces Milk Chocolate (or semi-sweet)
  • 1 Tablespoon Oil

Toppings

  • 1 1/4 cups Mini Pretzels (whole or broken)
  • 1 X-large Granny Smith Apple (or 2 small)
  • 2/3 cup Thick Caramel
  • 1 teaspoon Fresh Lemon Juice (to keep apples from browning)
  • 1/2 cup Heath Bar Toffee Bits
  • Sea Salt Flakes (to taste)

Instructions

  1. Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easy.
  2. Melt the Chocolate: Place the milk chocolate and oil in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each, until the chocolate is smooth and fully melted. Alternatively, melt the chocolate using a double boiler.
  3. Spread Chocolate and Add Pretzels: Pour the melted chocolate onto the prepared baking sheet and spread it into a rectangle about 1/4-inch thick. Immediately sprinkle crushed pretzels evenly over the warm chocolate, gently pressing them in to adhere.
  4. Prepare Apples: Dice the Granny Smith apple into small, bite-sized pieces. Toss them with fresh lemon juice to prevent browning and then pat them very dry with paper towels to remove any moisture, as moisture can compromise the chocolate bark’s texture.
  5. Add Apples, Caramel, and Toffee Bits: Evenly sprinkle the diced apples over the chocolate and pretzels. Drizzle the thick caramel sauce in thin streams over the top to ensure it sets nicely. Sprinkle Heath Bar toffee bits evenly over the caramel for added crunch. Optionally, finish with a light sprinkle of flaky sea salt to create a sweet-salty contrast.
  6. Chill to Set: Transfer the baking sheet to the refrigerator for 2-3 hours, or until both the chocolate and caramel are firm and set.
  7. Break and Store: Once set, lift the bark from the parchment paper and break it into pieces with your hands or use a sharp knife to cut. Store the caramel apple bark in the refrigerator to maintain freshness and firmness.

Notes

  • Ensure apples are very dry to prevent the chocolate from seizing or becoming soggy.
  • You can substitute semi-sweet chocolate for milk chocolate if preferred.
  • If caramel sauce is too runny, slightly warm and thicken it before drizzling for better results.
  • Store bark in an airtight container in the refrigerator for up to one week.
  • Feel free to experiment with different toppings like walnuts or pecans.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes (melting chocolate and preparation)
  • Category: Snack/Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/caramel-apple-pretzel-chocolate-bark-recipe/