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This Caramel Apple Bark is an easy no-bake Fall treat and made with fresh apples, buttery caramel, crunchy pretzels, and rich chocolate. This quick and easy Fall dessert is absolutely delicious and a crowd favorite!
Do you love caramel apples? If you love the taste of caramel apples but want to make them easier to eat, this is the recipe for you! This is such a fun and festive Fall treat to share with friends and family…or to just keep in the refrigerator for snacking.
I am obsessed with this Fall candy bark since it is made with some of my favorite things — caramel, chocolate, pretzels, and fresh apples. Plus, it is super easy to whip up and everyone loves it! You can customize it and I will share a bunch of options.
You are going to love this easy Fall dessert but let me share some of the reasons why you need to add this recipe to the list of things to make…
Why you will love this Easy No-Bake Fall Treat:
Quick & Easy — No candy thermometer, no baking, no fuss.
Perfect Fall Flavor — Crisp apples, rich caramel, and creamy chocolate are a match made in autumn heaven.
Crowd-Pleaser — Great for parties, Halloween treats, or Thanksgiving dessert tables.
Make Ahead Friendly — You can prep this a few hours ahead and chill until serving. It’s fun to make with kids (they love sprinkling the toppings!).
Chocolate Caramel Apple Bark Ingredients:
Milk or Semi-Sweet Chocolate Chips — Use a good-quality brand that melts smoothly (like Ghirardelli or Guittard). Add 1 Tablespoon of oil to help with keeping it smooth when melting.
Granny Smith apples, diced into small pieces — their tartness balances the sweetness beautifully.
Mini Pretzels, lightly crushed — adds a salty crunch. You can also use part chocolate covered pretzels if you want to add more chocolate.
Soft and Thick Caramel Sauce — choose a thick, pourable caramel (homemade or store-bought).
Heath toffee bits (optional) — for extra crunch and a buttery flavor.
Flaky sea salt, for sprinkling (optional) — enhances the chocolate-caramel flavor and balances out the sweetness.
Lemon Juice — keeps the apples from browning.
How to make Caramel Apple Bark:
1. Melt the Chocolate
- Line a baking sheet with parchment paper or a silicone mat.
- Place the 12 oz milk chocolate chips and oil in a microwave-safe bowl.
- Microwave in 20–30 second bursts, stirring between each, until smooth and fully melted. (Alternatively, melt using a double boiler.)
2. Assemble the Bark Base
- Pour the melted chocolate onto the prepared baking sheet and spread it into a rectangle about ¼-inch thick.
- Immediately scatter the crushed pretzels evenly over the warm chocolate, gently pressing them in.
3. Prep the Apples
- Dice the apples into small bite-sized pieces. Toss with lemon juice to prevent browning.
- Pat them very dry with paper towels — moisture is the enemy of chocolate bark.
4. Add Apples & Caramel
- Evenly sprinkle the diced apples over the chocolate and pretzels.
- Drizzle the caramel sauce over the top — aim for thin streams so it sets nicely.
- If using, sprinkle Heath bits for extra crunch.
- Finish with a light sprinkle of flaky sea salt if you like that sweet-salty contrast.
5. Chill & Set
- Transfer the tray to the fridge for about 2-3 hours, or until the chocolate and caramel are firm.
- Once set, lift the parchment and break the bark into pieces with your hands or cut with a sharp knife.
Caramel Apple Pretzel Bark Substitutions and Variations:
Chocolate: Milk chocolate keeps it sweet, but dark chocolate adds richness. White chocolate works as well. If you use white chocolate, I suggest sprinkling the top with cinnamon sugar.
Apples: Granny Smith is classic, but Honeycrisp or Pink Lady also hold up well. Avoid very soft apples.
Toppings: Swap Heath bits for chopped pecans, walnuts, or crushed Biscoff cookies.
Caramel: A thicker caramel sets better and doesn’t ooze out once chilled. Homemade works great too!
Caramel Apple Chocolate Bark Tips:
Dry your apples thoroughly. This is the most important step. Any water can cause the chocolate to seize or make the bark weep.
Work quickly. Once the chocolate is spread, add toppings right away so they adhere before it sets.
Use good quality chocolate. The better the chocolate, the smoother the melt and the better the flavor.
Don’t skip the fridge. Chilling ensures clean breaks and prevents caramel from sliding off.
Eat it fresh. This is best enjoyed within 1–2 days since apples are fresh fruit.
Frequently Asked Questions (FAQ’s):
How long does chocolate caramel apple bark last?
It’s best enjoyed within 24–48 hours. Store it in an airtight container in the refrigerator to keep the apples crisp.
Can I make a White Chocolate Caramel Apple Bark?
Absolutely! Just substitute white chocolate for the milk chocolate. I suggest melting the white chocolate at 50% power to keep from burning. Also, sprinkle with sea salt flakes to offset the extra sweetness from the white chocolate.
What if my caramel is too runny?
Thick caramel works best. I suggest a thick, high-quality jarred caramel or even caramel dip. If yours is too thin, let it cool for a few minutes to thicken before drizzling.
More Candy Recipes:
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Caramel Apple Bark
Ingredients
- 12 ounces Milk Chocolate (or semi-sweet)
- 1 Tablespoon Oil
- 1 1/4 cups Mini Pretzels (whole or broken)
- 1 X-large Granny Smith Apple (or 2 small)
- 2/3 cup Thick Caramel
- 1 teaspoon Fresh Lemon Juice (to keep apples from browning)
Optional:
- 1/2 cup Heath Bar Toffee Bits
- Sea Salt Flakes
Instructions
- Line a baking sheet with parchment paper or a silicone mat. Place the 12 oz milk chocolate chips and oil in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring between each, until smooth and fully melted. (Alternatively, melt using a double boiler.)
- Pour the melted chocolate onto the prepared baking sheet and spread it into a rectangle about ¼-inch thick. Immediately scatter the crushed pretzels evenly over the warm chocolate, gently pressing them in.
- Dice the apples into small bite-sized pieces. Toss with lemon juice to prevent browning. Pat them very dry with paper towels — moisture is the enemy of chocolate bark.
- Evenly sprinkle the diced apples over the chocolate and pretzels. Drizzle the caramel sauce over the top — aim for thin streams so it sets nicely. If using, sprinkle Heath bits for extra crunch. Finish with a light sprinkle of flaky sea salt if you like that sweet-salty contrast.
- Transfer the tray to the fridge for about 2-3 hours, or until the chocolate and caramel are firm. Once set, lift the parchment and break the bark into pieces with your hands or cut with a sharp knife.
- Store in the refrigerator.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
