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–+ servings
A plate of Caramel Apple Bark topped with chopped green apples, pretzel pieces, caramel drizzle, and dark chocolate drizzle.

Caramel Apple Bark

I love making Caramel Apple Bark when I want an impressive no-bake dessert that comes together quickly and feeds a crowd. Rich chocolate forms the base, while crushed pretzels add salty crunch, tart Granny Smith apples balance the sweetness, and gooey caramel ties everything together into pieces you break apart with your hands. I serve it at fall parties, classroom potlucks, and for Halloween, Thanksgiving, and Christmas gift giving because it's kid-friendly and travels beautifully. Store it in the fridge for up to 2 weeks or freeze for 3 months.
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Prep Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 15 minutes
Course Dessert, Snack
Cuisine American
Servings 12
Calories 336 kcal

Ingredients
 
 

  • 2 medium Granny Smith apples
  • 2 ¼ cups semi-sweet chocolate chips
  • 1 cup crushed pretzels
  • 11 ounces candy caramels
  • Sea salt optional

Instructions
 

  • Line a baking sheet with parchment paper and set aside.
  • In a microwave-safe bowl, melt 2 cups of the chocolate chips in 30-second intervals, stirring between each, until smooth. Pour the melted chocolate onto the lined baking sheet and spread it into an even layer.
    2 ¼ cups semi-sweet chocolate chips
  • While the chocolate is still soft, evenly sprinkle the crushed pretzels on top.
    1 cup crushed pretzels
  • Chop the apples into small pieces and pat them very dry with paper towels. This helps prevent excess moisture that can affect the texture and shelf life.
    2 medium Granny Smith apples
  • In another microwave-safe bowl, melt the caramels in 30-second bursts, stirring in between, until smooth and pourable.
    11 ounces candy caramels
  • Scatter the dried apple pieces over the pretzels. Drizzle the warm caramel over the top.
  • Melt the remaining ¼ cup of chocolate chips and drizzle it over the caramel and apples. If using, sprinkle a touch of sea salt for a sweet-salty finish.
    Sea salt
  • Refrigerate for at least 3 hours or until the bark is completely firm.
  • Once set, break into pieces and enjoy! Store in the fridge in an airtight container for best texture.

Notes

Here are my top tips for perfect caramel apple bark every time:
  • Work quickly with the chocolate base: Sprinkle the pretzels while the chocolate is still soft, so they stick properly. If the chocolate starts to set, warm it slightly in the microwave for 10 seconds.
  • Dry the apples thoroughly: Pat the chopped apples multiple times with paper towels to remove all moisture, or they'll make the bark soggy and reduce shelf life.
  • Use tart apples like Granny Smiths: they provide the best flavor contrast against the sweet caramel and chocolate, making this different from traditional caramel apples. Sweeter varieties like Honeycrisps or Pink Ladys can make the bark taste one-dimensional.
  • Thin the caramel if needed: If your melted caramel is too thick to drizzle, stir in a teaspoon of milk or cream until it reaches a pourable consistency.
  • Customize the toppings: Try adding toasted pecans, white chocolate drizzle, or a sprinkle of cinnamon for variation while keeping the base recipe the same.
  • Flash-freeze before storing: Freeze the bark pieces on a baking sheet for 1 hour, then transfer to a container so they don't stick together in storage.

Nutrition

Calories: 336kcalCarbohydrates: 47gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 4mgSodium: 150mgPotassium: 294mgFiber: 4gSugar: 33gVitamin A: 44IUVitamin C: 2mgCalcium: 60mgIron: 3mg
Keyword Caramel Apple Bark
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