Caramel Apple Bark with Pretzels, a scrumptious no-bake Fall dessert that combines crips apple bites, smooth milk chocolate, gooey caramel and crunchy pretzels and toasted walnuts in one delicious treat that everybody will adore. Whether you make it for Halloween, Bonfire Night or you are looking for a sweet treat to enjoy all Autumn long, this easy caramel apple bark recipe is for you!
A fabulous cross between a classic chocolate bark and caramel apples, this apple caramel bark combines all the Fall flavours in one dessert that is guaranteed to go down well with the whole family.
As nights are drawing in and the air is becoming crisp, we are back seeking comfort and cosiness in the kitchen. It's the time of the year when we are once again nostalgic for all the wonderful aromas that Autumn brings with it.
Chocolate and caramel work so well together, they are overly indulgent and rich, and any dessert that features this combo is a winner right from the start. And my Chocolate Caramel Brownies are the perfect example here.
But, unlike the brownies, this caramel apple bark is lighter and doesn't need baking whatsoever. I mean, I do use the oven, but not for baking, but for melting the chocolate.
It really is a game changer! No need for the time-consuming bain marie or melting chocolate pots, 8 minutes in the oven is all it takes to get perfectly smooth melted chocolate that has the right consistency and temperature.
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I used this technique for my Chocolate Pistachio Bark and it worked a treat there too! I honestly can't recommend it enough, it's fail proof and super simple!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- chocolate -I used Cadbury milk chocolate, but you can go for dark or white chocolate too, or a combo of milk, dark and white
- caramel - while you can make your own caramel at home, I opted for Carnation Caramel, it's conveninent to use and utterly delicious
- apples - use any apples you have around, anything goes
- lemon juice - to prevent the apples from browning too quickly
- pretzels - you can use any brand
- walnuts - I toasted mine for a bit to get a more scrumptious flavour
Step-by-step photos and instructions
- preheat the oven to 100 degrees Celsius (210 Fahrenheit)
- arrange the chocolate bar onto a baking tray lined with non-stick paper, and place the tray in the oven for 8 minutes
- in the meantime, core and chop the apples into small cubes
- drizzle lemon juice over the apples, and mix well
- use a silicone spatula to spread the chocolate in an even layer, reserving some chocolate to drizzle over the top of the bark
- top with the chopped apples, chopped toasted walnuts, crunshed or whole pretzels, then drizzle over the caramel, then the reserved chocolate
- refrigerate for at least one hour before breaking the bark into pieces
Expert tips
Using a non-stick parchment paper is crucial, no matter how no-stick your baking tray is, the bark will never peel off it. But a non-stick baking paper works a charm every single time, once the chocolate sets, it simply peels off without any issue.
To avoid the caramel making mess, drizzle more melted chocolate over it, so that when the chocolate melts, the caramel is locked in rather than spread around. Still a very delicious mess, if it does happen!
Make sure you have even layers of chocolate and toppings, the chocolate should spread easily if melted correctly - do not increase the oven temperature, or the chocolate will burn and become bitter.
Keep the bark refrigerated and consume within 2 days, otherwise the pretzels will become soggy. Alternatively, you can freeze the bark to keep all the flavours and texture right.
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Caramel Apple Bark with Pretzels
Ingredients
- 360 g Cadbury milk chocolate (12 oz)
- 4 small apples
- 180 g Carnation caramel (or dulce the leche, 6 oz)
- 60 g small pretzels ( 2 oz)
- 100 g toasted walnuts (3 oz)
- 1 tablespoon lemon juice
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Instructions
- Preheat the oven to 100 degrees Celsius (210 Fahrenheit).
- Place the chocolate bar onto a baking tray lined with non-stick baking paper.
- Place the tray in the oven for the chocolate to melt.
- In the meatime, core the apples and chop them into small cubes.
- Drizzle lemon juice over them, and use a spatula to mix really well.
- When the chocolate is melted, spread it in an even layer, reserving some chocolate for topping the bark with it.
- Spread the pieces of apples over, then crushed or whole pretzels, roughly-chopped toasted walnuts, then drizzle caramel and chocolate over.
- Refrigerate for at least 1 hour so the chocolate can set.
- Peel the bark off the baking paper and break it into pieces.
Video
Notes
- Using a non-stick parchment paper is crucial, no matter how no-stick your baking tray is, the bark will never peel off it. But a non-stick baking paper works a charm every single time, once the chocolate sets, it simply peels off without any issue.
- To avoid the caramel making mess, drizzle more melted chocolate over it, so that when the chocolate melts, the caramel is locked in rather than spread around. Still a very delicious mess, if it does happen!
- Keep the bark refrigerated and consume within 2 days, otherwise the pretzels will become soggy. Alternatively, you can freeze the bark to keep all the flavours and texture right.
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