Caramel Apple Bark
Candy bark has been around forever (or maybe not forever, but why wouldn’t cavemen melt down some cacao beans and throw in something crunchy?), but you probably didn’t take notice until recently. Why? Because Instagram didn’t exist until 2010. It wasn’t until our great food trend disseminator came about that we got to know, love, and post pictures of our bark creations. Now we’re all about that bark because it’s super easy to make and endlessly customizable, and you literally get to break it!
@gariannestable’s caramel apple bark went viral in 2022, and not just because all of us basic Bs jump at any excuse to screech, “It’s fall, y’all!” Eating this salty (thanks to the pretzels), chocolatey, caramelly, appley treat in a flat version is way easier than losing a filling biting into an actual caramel apple. You can use any type of apple you’d like, but squeeze a little lemon juice over the pieces to prevent them from browning.
MAKES 1 (10 BY 12-IN.) SHEET OF BARK; SERVES 4 TO 6
Ingredients:
- 1–2 Granny Smith or other apples
- Juice of ½ medium lemon (1 tbsp.)
- 6 oz. milk chocolate chips (dark and white chocolate also work)
- 2 c. small-size salted pretzels, or enough to cover the chocolate surface
- 1 c. caramel sauce
Print Recipe
Instructions:
- Core and chop the apples (but leave the peel on). Place the pieces in a large bowl and sprinkle with lemon juice to prevent browning.
- Line a rimmed baking sheet at least 10 x 12 in. with parchment paper. Melt the chocolate chips in a small saucepan over low heat on the stovetop, or in a microwave-safe bowl at 30-second intervals in the microwave. Spread all but about 1 tbsp. of the melted chocolate over the parchment into a 10 x 12–in. rectangle.
- Scatter pretzels in an even layer on the surface of the chocolate.
- Place the caramel sauce in a microwave-safe bowl and microwave for about 20 seconds, then spread all but about 1 tbsp. over the pretzels.
- Top with the apple pieces. Drizzle the reserved chocolate and caramel over the bark. Freeze until hardened, at least 2 hours. To serve, break with a clean hammer (fun way) or chef’s knife (more normal way). Store leftovers in an airtight container in the freezer.
