Think of this salted caramel apple bark as a deconstructed candy apple. Layers of chocolate, pretzels, salted caramel, apple, and more chocolate make this the perfect sweet and salty treat for your fall gatherings.
Cook Time
15 minutes
Total Time
40 minutes
Yield
4 servings
Ingredients
Salted Caramel
1 cup sugar (200 g)
¼ cup cold water (60 mL)
¾ cup heavy cream (180 mL), room temperature
2 tablespoons unsalted butter
1 ¼ teaspoons kosher salt
Apple Bark
12 ½ oz semisweet chocolate (355 g), 48%
2 cups salted pretzels (80 g)
1 granny smith apple, cored and cut into ½-inch (1.24 cm) cubes
Nutrition Info
Calories 955
Fat 58g
Carbs 120g
Fiber 21g
Sugar 78g
Protein 9g
How to Make It
1. Step
Make the salted caramel: Add the sugar and water to a medium saucepan. Stir to combine, then cook over medium-high heat without stirring for 13–15 minutes, or until the mixture turns dark amber in color.
2. Step
Turn off the heat and carefully pour in the heavy cream. Whisk until the mixture is smooth, then add the butter and salt and whisk until fully incorporated. Let cool to room temperature, about 1 hour.
3. Step
Once the caramel has cooled, make the apple bark: Line a 9 x 13-inch (22 cm x 33 cm) rimmed baking sheet with parchment paper.
4. Step
Fill a small pot with about 1 inch (2.54 cm) of water and bring to a near boil. Add the chocolate to a heatproof bowl and set atop the pot of water, making sure the water is not touching the bottom of the bowl. Stir with a spatula until chocolate is completely melted, 1½-2 minutes.
5. Step
Transfer ½ cup (120 ml) of the melted chocolate to a resealable plastic bag and set aside. Pour the remaining melted chocolate onto the prepared baking sheet and spread evenly with a spatula.
6. Step
Scatter the pretzels atop the melted chocolate in an even layer, then carefully pour 1 cup (240 ml) of the salted caramel over the pretzels and spread evenly (store the remaining caramel in a sterile container in the refrigerator for up to 3 weeks).
7. Step
Top with the Granny Smith apples, then snip a ¼-inch opening in the corner of the bag with the melted chocolate and drizzle over the apples.
8. Step
Refrigerate for 2 hours, until set, then cut the bark into pieces of your desired shape and size. Store the bark in the refrigerator until ready to serve (no longer than 24 hours or the pretzels will begin to get soggy).
