Caramel Apple Bark Recipe
User Reviews
5
Caramel Apple Bark Recipe
Description
This recipe involves melting milk chocolate and spreading it evenly on a parchment-lined baking sheet to form the bark base. Small pretzels and dried apple chips are sprinkled over the soft chocolate, pressing gently to adhere. Melted caramel candies are then drizzled over this layer to add sweetness and a chewy texture contrast.
To finish, white chocolate melting wafers are melted and drizzled on top, and a sprinkle of fleur de sel enhances the flavors by adding a subtle saltiness. The bark is chilled briefly to set the chocolate and caramel, then allowed to fully harden at room temperature. Once firm, it is broken or cut into pieces.
The combination of smooth milk and white chocolates, crunchy pretzels, tart apple chips, sweet caramel, and a touch of sea salt creates a complex flavor profile with multiple textures. The bark is suitable for sharing as a holiday treat or special snack.
The notes caution against refrigerating the bark because it can cause the caramel to harden and become sticky, so storing it at room temperature in an airtight container is recommended.
Ingredients
- 2 1/2 cups milk chocolate chips
- 2 cups pretzels small
- 2.5 ounces dried apple chips
- 1 cup caramel candies , 25 Kraft caramels
- 1/2 cup white chocolate melting wafers or almond bark
- 2 teaspoons fleur de sel
Instructions
- Line a rimmed 9x13 inch baking sheet with parchment paper. Set aside.
- In a microwave safe bowl, melt the milk chocolate chips for approximately 60 seconds, stirring well, and then for 15 seconds increments until smooth. Do not overheat.
- Pour the chocolate into the prepared baking sheet, spread evenly with an offset spatula.
- Evenly sprinkle the pretzels over the chocolate, pressing down into the chocolate. Top with dried apple pieces, also gently pressing down.
- In a microwave safe bowl, melt the caramel pieces for 60 seconds, stirring to smooth them out. Drizzle or dollop caramel over top of the apple and pretzels.
- Melt the white chocolate wafers in a piping bag or a microwave safe bowl for 60 seconds, stirring until smooth. Drizzle over the caramel.
- Place in the refrigerator for 10 minutes to start setting, then finish setting on at room temperature.
- When chocolate has hardened, break or cut into piece. Store in an airtight container at room temperature.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Store the bark at room temperature in an airtight container to prevent the caramel from hardening.
- Avoid refrigerating the bark because cold temperatures cause caramel to become hard and sticky.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 65g | 22% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 611mg | 25% |
| Potassium | 255mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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