Caramel Apple Bark is everything you love about caramel apples in an easy no-bake Fall treat. Made with green apples, caramel, pretzels and chocolate. Every bite has the perfect balance of sweet and salty in every bite.
Apples are just great for making delicious treats. Especially during the late summer early fall when they are in season. Of course you can get fresh apples year around at any grocery store so why wait to make your favorites? I life is short make the dessert now! If you’re looking for some inspiration I’ve got a few ideas like this Easy Apple Pie or this Old Fashioned Apple Crisp. You could also try these Southern Style Fried Apples, which are prefect for breakfast or dessert.
How to make Caramel Apple Bark:
(Scroll Down For Full Recipe)
Ingredients:
- Granny Smith Apples
- Semi-sweet Chocolate Chips
- Caramel Squares
- Pretzels
- Lemon Juice
- Water
Special Equipment:
- Parchment Paper
- Large Baking Sheet
Instructions:
- Line a large (13×18) baking sheet with parchment paper. Set it aside.
- Fill a bowl with a cup of water and the lemon juice, stir to combine.
- Core and chop the apples into 1 1/2 inch cubes. As you are chopping the apples transfer them into the bowl of lemon water to prevent the apples from browning.
- In a medium, microwave safe mixing bowl melt 2 cups of the chocolate chips. (Save the remaining 1/2 cup for drizzling on top of the bark.) Melt the chocolate chips in the microwave heat for 30 seconds then stir well. Continue heating in 15 second increments until the chocolate is completely melted and smooth.
- Pour melted chocolate onto the prepared baking sheet and spread evenly over the whole pan.
- Top chocolate with pretzels, pressing slightly into chocolate.
- Drain apples, then place on paper towels and pat dry with paper towels. Remove as much moisture as possible to prevent the chocolate from becoming runny and the pretzels soggy. Once dry set them aside.
- In small microwave safe bowl, combine caramels and 1 teaspoon of water. Heat for 30 seconds, then stir. Heat additional 15 seconds and stir again. Continue heating for 15 seconds until caramels are melted and smooth. Slowly pour caramel over pretzel layer.
- Sprinkle apples over caramel and press gently into bark.
- Heat remaining chocolate chips in bowl as you did in step two. Drizzle chocolate over top of the apple layer.
- Refrigerate until bark is completely set. This could take several hours. Keep refrigerated until ready to eat. Cut with sharp knife.
Substitutions and Variations:
Caramel Types: This recipe called for caramel squares but if you prefer you can use 1 1/2 cups of caramel chips. You could also use a thick caramel sauce like the type found in the produce section for dipping apples. I do not recommend using a caramel sauce for ice cream as it is too thin.f
Apples Varieties: You can really use any apples you want some varieties that would work best for this recipe are: Granny Smith, Pink Lady, and Jazz.
Add Some Chopped Nuts: Add any kind of nuts you like would work well. Some suggestions are peanuts, walnuts, or pecans.
Drizzle Some More: Don’t hold back with the toppings. Drizzle on extra chocolate, caramel, or even try Nutella for a little extra flavor.
Notes and Tips:
This is best served the same day. After a day the moisture in the apples can make the pretzels soggy and soften the chocolate a bit.
If your apples are on the smaller size you might need to use a third apple. However, if your apple is one the bigger side you might only need one and part of a second.
Storage:
As stated above this is best consumed the same day as it is made.
However if you wan to save any leftovers they must be kept in an airtight in the refrigerator. Leftovers should be eaten the next day.
Looking for more no-bake sweet treats? You’ll love these:
Chocolate Peanut Butter Haystack
Happy Cooking Y’all!
Susanne
Caramel Apple Bark
Ingredients
- 2 Granny Smith Apples cubed
- 1 cup of water plus a tablespoon divided
- 1 tablespoon lemon juice
- 2 1/2 cups semi-sweet chocolate chips divided
- 2 cups pretzels
- 25 caramel squares
Instructions
-
Line a large (13x18) baking sheet with parchment paper. Set it aside.
-
Fill a bowl with a cup of water and the lemon juice, stir to combine.
-
Core and chop the apples into 1 1/2 inch cubes. As you are chopping the apples transfer them into the bowl of lemon water to prevent the apples from browning.
-
In a medium, microwave safe mixing bowl melt 2 cups of the chocolate chips. (Save the remaining 1/2 cup for drizzling on top of the bark.) Melt the chocolate chips in the microwave heat for 30 seconds then stir well. Continue heating in 15 second increments until the chocolate is completely melted and smooth.
-
Pour melted chocolate onto the prepared baking sheet and spread evenly over the whole pan.
-
Top the chocolate with pretzels, pressing slightly into chocolate.
-
Drain the apples, then place on paper towels and pat dry with paper towels. Remove as much moisture as possible to prevent the chocolate from becoming runny and the pretzels soggy. Once dry set them aside.
-
In small microwave safe bowl, combine the caramels and 1 teaspoon of water. Heat for 30 seconds, then stir. Heat an additional 15 seconds and stir again. Continue heating for 15 seconds until caramels are melted and smooth. Slowly pour caramel over pretzel layer.
-
Place apples in a single layer over caramel and press gently into bark.
-
Heat remaining chocolate chips in bowl as you did in step two. Drizzle chocolate over top of the apple layer.
-
Refrigerate until bark is completely set. This could take several hours. Keep refrigerated until ready to eat. Cut with sharp knife.
Recipe Notes
This is best served the same day. After a day the moisture in the apples can make the pretzels soggy and soften the chocolate a bit.
The amount of apples you will need for this recipe really depends on the size of the apples.
Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
Leave a Reply