Salted Caramel Apple Pretzel Bark Recipe
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 12 oz high-quality white chocolate chips or vanilla candy melts
- 2 cups mini pretzel twists, slightly crushed
- 1 cup dried apple rings, chopped into bite-sized pieces
- 1/2 cup caramel bits or soft caramel candies
- 1 tablespoon heavy cream (to melt with caramel)
- 1 teaspoon flaky sea salt
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. This ensures the bark won’t stick and makes cleanup a breeze. Set aside a small amount of pretzels and apples to sprinkle on top at the very end.
- Place the white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each session, until the chocolate is completely smooth and melted. Be careful not to overheat, as white chocolate can burn easily.
- Pour the melted white chocolate onto the prepared baking sheet. Use an offset spatula or the back of a spoon to spread it into an even layer, about 1/4 inch thick. It doesn’t have to be a perfect rectangle; a rustic look works great for bark.
- While the chocolate is still wet, evenly distribute the crushed pretzels and chopped dried apples over the surface. Gently press them down with your fingers to ensure they stick into the chocolate base.
- In a small microwave-safe bowl, combine the caramel bits and the heavy cream. Microwave for 30 seconds, stir, and repeat until the caramel is smooth and pourable. If it feels too thick, add a few more drops of cream.
- Use a spoon or a piping bag to drizzle the warm caramel over the pretzel and apple layer. Immediately sprinkle the flaky sea salt over the entire surface while the caramel is still tacky.
- Place the baking sheet in the refrigerator for at least 30 to 45 minutes, or until the chocolate and caramel have completely set. Once firm, remove from the fridge and break the bark into irregular, bite-sized pieces using your hands or a sharp knife.