Meet your new favorite fall treat: caramel apple bark made with pretzels and a mix of white and dark chocolate! It’s rich and sweet with the perfect crunch. One bite and you’ll be hooked!
Bring on the fall desserts! As much as I love pumpkin, apple has my heart. And it’s even better when you pair it with caramel! If you love caramel apples as much as I do, try out these caramel apple cupcakes, salted caramel apple butter bars, or caramel apple cheesecake next!
Caramel Apple Bark Recipe
Looking for an easy and delicious fall snack? This caramel apple bark is everything you need in your life! Seriously, it checks all the boxes. It’s rich and chocolatey, crunchy from the pretzels, and let’s not forget the star of the show – those crisp little apple pieces smothered in melted caramel.
You should definitely whip up this caramel apple bark because it’s a quick, no-fuss recipe that is the best combination of flavors and textures. Rich, crunchy, tangy, and sweet! Whether you need a last-minute snack fix or an easy dessert to share with friends and family, this bark is the best choice. So, go ahead and treat yourself to this caramel apple deliciousness! You won’t regret it.
5 Ingredients to Make It
This caramel apple bark with pretzels is so good, I know once you get a taste you’ll be as obsessed as I am. The best part? The ingredients are as simple as can be, and you can easily put your personal twist on them! Check out the recipe card below for exact measurements.
- White and Semi-Sweet Chocolate Chips: These are the chocolatey goodness in your bark. I used the semi-sweet chocolate as the bark’s base and the white chocolate for drizzling on top. You also can try different kinds like dark or milk chocolate chips for a unique flavor.
- Pretzels: These add a satisfying crunch and a bit of saltiness.
- Apples: The apples give your bark a fruity kick. You can pick tart ones like Granny Smith or sweeter ones like Honeycrisp.
- Soft Caramels: The caramel is the sweet superstar here. I used Kraft caramel bits, but any kind of soft caramels will work.
How to Make Caramel Apple Bark
Caramel apple bark is extremely easy to whip up. Really, the hardest part is waiting for it to chill and set! This takes 2-3 hours, so be sure to allow yourself enough time if you’re making it for a get-together.
- Prepare Pan: Line a 9×13 cookie sheet with parchment paper and then set aside.
- Cut Apples: Dice the apples into small, bite-sized pieces. Use paper towels to pat the excess moisture from the apples.
- Melt Chocolate: In two separate bowls, melt 1 cup of both the semi-sweet and white chocolate chips by heating them in the microwave in 30-second intervals until completely melted. Be careful not to burn the chocolate by heating it too quickly.
- Add to Pan: Pour the chocolate onto the prepared cookie sheet in alternating lines. Use a rubber spatula or a spoon to spread the chocolate out into a fairly thick layer, swirling the two kinds together for a marbled look. It’s okay if they smear together! Sprinkle the pretzels and diced apples evenly over the chocolate.
- Melt Caramels: Add the caramel bits to a medium bowl and heat in the microwave in 30-second intervals, until fully melted.
- Layer: Carefully spoon the caramel sauce over the top of the chocolate, getting it as even as you can.
- Drizzle With Chocolate: Melt the remaining ¼ cup of each chocolate and drizzle over the top of the caramel.
- Chill and Set: Refrigerate the bark for 2-3 hours, until the chocolate and the caramel is fully set up. Cut into pieces and serve the same day.
Tips and Variations
This caramel apple bark is just as easy to customize as it is to make. Here are some simple ways to make it your own!
- Different Chocolate: You don’t have to use semi-sweet and white chocolate, you can use whichever kind of chocolate you prefer! You could even go for some melted butterscotch chips. Yum!
- Thick Chocolate Layer: A thicker layer of chocolate is better than spreading it too thin. The apples, pretzels, and caramel need a sturdy base to support them!
- Using Other Caramels: If you can’t find the Kraft caramel bits, the amount is equivalent to about 70 regular Kraft caramel squares. You may also substitute the caramel bits for 16 ounces of your favorite soft caramels, but the final melted consistency may vary from brand to brand.
- More Toppings: You can add whatever additional toppings you love with your caramel apples. Try adding chopped peanuts, or use all white chocolate and a dusting of cinnamon sugar for an apple pie caramel apple bark.
How Long Does Caramel Apple Bark Last?
This is a treat that is best made and consumed all in one day. It CAN be made the night before, but the apples will brown and the caramel will begin to weep and leave a sticky, liquid mess. The best results will be preparing it just a few hours before serving it.
Bark, Toffee, and Other Tasty Treats
Caramel Apple Bark
Ingredients
- 1 ¼ cup semi sweet chocolate chips divided
- 1 ¼ cup white chocolate chips divided
- 3 cups pretzels roughly crushed
- 3 large apples
- 16 ounces Kraft Caramel bits or 70 unwrapped kraft caramels
Instructions
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Line a 9×13 baking sheet with parchment paper and set aside.
-
Dice the apples into small, bite-sized pieces. Use paper towels to pat the excess moisture from the apples.
-
In two separate bowls, melt 1 cup of both the semi-sweet and white chocolate chips by heating them in the microwave in 30-second intervals until completely melted. Be careful not to burn the chocolate by heating it too quickly.
-
Pour the chocolate onto the parchment paper in alternating lines. Use a rubber spatula or a spoon to spread the chocolate out into a fairly thick layer, swirling the two kinds together for a marbled look. It's okay if they smear together! Sprinkle the pretzels and diced apples evenly over the chocolate.
-
Add the caramel bits to a medium bowl and heat in the microwave in 30-second intervals, until fully melted.
-
Carefully spoon the caramel over the bark, getting it as even as you can over the top.
-
Melt the remaining ¼ cup of each chocolate and drizzle over the top of the caramel.
-
Refrigerate the bark for 2-3 hours, until the chocolate and the caramel is fully set up. Cut into pieces and serve the same day.
Nutrition
from The Recipe Critic
