Ingredients
Scale
- 12 ounces semisweet chocolate chips
- 1 cup mini pretzels, roughly broken
- 1 large Granny Smith apple, cored and diced into 1/4- to 1/3-inch pieces
- 1 tablespoon fresh lemon juice
- 1 cup cold water, for soaking the apple
- 5 ounces soft caramel candies, unwrapped
- 1 tablespoon heavy cream, plus 1 teaspoon more if needed
- 1/4 teaspoon flaky sea salt, optional
Instructions
- Line a large baking sheet or cutting board with parchment paper.
- Stir the lemon juice into 1 cup cold water. Add the diced apple and soak for 3 minutes. Drain very well, spread the apple over clean towels, and pat completely dry.
- Place the semisweet chocolate chips in a dry microwave-safe bowl. Microwave in 20- to 30-second intervals, stirring after each interval, until almost fully melted. Stir until smooth.
- Spread the melted chocolate on the parchment into an approximately 9-by-12-inch rectangle. Immediately scatter the broken pretzels and dried apple over the chocolate, pressing very gently so they adhere.
- Place the soft caramels and heavy cream in a microwave-safe bowl. Microwave in 15- to 20-second intervals, stirring after each interval, until smooth and fluid enough to drizzle. Add up to 1 extra teaspoon cream if needed.
- Drizzle the caramel over the bark and sprinkle with flaky sea salt if using.
- Refrigerate for 30 minutes, or until the chocolate is completely firm. Break into 10 portions and serve cold or slightly softened.
Notes
- Dry the fresh apple thoroughly; surface moisture can soften the chocolate and loosen the toppings.
- Use a dry bowl and dry utensils when melting chocolate.
- Because this bark contains fresh cut apple, keep it refrigerated and for best texture eat it within 24 hours.
- Nutrition is estimated per 1/10 of the recipe and includes the optional flaky salt only as a negligible amount.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian