This easy caramel apple bark has a chocolate and pretzel base, then is topped with caramel, apples and more chocolate! This treat is perfect for fall, and can be decorated with additional sprinkles or chocolate chips. It’s also fun to make with kids!
Quick Tips
- I recommend making this bark on a large rimmed cookie sheet (13×18″ is best) that is lined with parchment or wax paper (for easy removal)
- Use canned dulce de leche or melted baking caramels or caramel bits for the caramel layer (melted baking caramels will harden more than the dulce de leche upon chilling)
- Use any apple type! My favorite apples for this treat are Pink Lady or Honeycrisp
Equipment
- Rimmed 13″x18″ cookie sheet
- Parchment or wax paper
- Microwave-safe bowl or saucepan (for melting the chocolate and caramel)
- Silicone spatula
- Knife for chopping the apples
Ingredient Notes and Substitutions
- Milk, dark chocolate or semi-sweet chocolate: chocolate chips or baking chocolate will work for this – you will reserve some for topping the bark at the end
- Pretzels: regular or pretzel sticks will work
- Caramel: canned dulce de leche or melted baking caramels work best (caramel ice cream topping is not recommended, as it will be very runny)
- Chopped apples: any type works! I like Pink Lady, Granny Smith or Honeycrisp apples best for this easy caramel apple bark
- Additional topping ideas: sprinkles, mini chocolate chips, marshmallows, butterscotch or peanut butter chips
Like this easy caramel apple bark? Try these other apple desserts!
How to make Easy Caramel Apple Bark
This easy caramel apple bark is simple to make and is the perfect treat to make with your kids in the kitchen!
First, line a cookie sheet with parchment paper or wax paper and set it aside.
Then chop up the apples into 1-centimeter cubes and toss them in lemon juice, if desired, to slow browning. Set them aside.
Pour the chocolate into a microwave safe bowl (or saucepan if using the stove) and heat it until melted and smooth.
Evenly spread the melted chocolate throughout the lined cookie sheet. The chocolate layer should be thin, but you shouldn’t be able to see through it. **Note: I recommend reserving about 1/4 cup of melted chocolate to drizzle over the top of the bark at the end of assembly.
Place the pretzels evenly throughout the melted chocolate (see photo below).
In a microwave safe bowl (or saucepan if using the stove), melt the baking caramels or dulce de leche until smooth. The dulce de leche will already be smooth, but heating it will make it easier to spread throughout the apple bark.
Spread the melted caramel evenly over the chocolate and pretzels. Take care to spread the caramel gently as to not mix the layers.
Next, sprinkle the chopped apples over the caramel evenly, pressing them down lightly (pictured below).
Use the reserved melted chocolate to drizzle over the top of the apples. Add more toppings if desired. This is a great time to get your kids involved to help ‘decorate’ it! Add sprinkles, mini chocolate chips, marshmallows, or even butterscotch/peanut butter chips. The drizzled melted chocolate will act as the “glue” for these extra toppings.
Finally, place the cookie sheet in the fridge for at least an hour to allow the chocolate and caramel to set. Once the chocolate has fully hardened, break the caramel apple bark into smaller pieces to enjoy.
Here are some of my favorite kid-friendly fall treats!
Easy Caramel Apple Bark
Equipment
- 13"x18" cookie sheet
- parchment or wax paper
- microwave safe mixing bowls (or saucepans if using the stove to melt the chocolate/caramel)
- silicone spatula
- sharp knife (for chopping the apples)
Ingredients
For the caramel apple bark
- 2½ cups chocolate chips or baking chocolate (milk, dark or semi-sweet chocolate, divided)
- 2-3 cups pretzels
- 13.4 ounces canned dulce de leche (or 11 oz bag of baking caramels)
- 2-3 chopped apples (cored and diced into 1-centimeter cubes)
- 2 tablespoons lemon juice (optional, to stop the apples from browning)
Additional topping ideas
- sprinkles
- marshmallows
- mini chocolate chips
- butterscotch or peanut butter chips
Instructions
To make the caramel apple bark
- Line a cookie sheet with parchment paper or wax paper. Set aside.
- Chop up the apples into 1-centimeter cubes and toss them in lemon juice, if desired, to slow browning. Set aside.
- Pour the chocolate into a microwave safe bowl (or saucepan if using the stove) and heat until melted and smooth.
- Evenly spread the melted chocolate (RESERVE 1/4 cup for drizzling on top later) throughout the lined cookie sheet. The chocolate layer should be thin, but you shouldn't be able to see through it.
- Place pretzels evenly throughout the melted chocolate (see photo above).
- In a microwave safe bowl (or saucepan if using the stove), melt the baking caramels or dulce de leche until smooth. The dulce de leche will already be smooth, but heating it will make it easier to spread throughout the apple bark.
- Spread the melted caramel evenly over the chocolate and pretzels. Take care to spread the caramel gently as to not mix the layers.
- Sprinkle the chopped apples over the caramel evenly, pressing them down lightly.
- Use the reserved melted chocolate to drizzle over the top of the apples. Add more toppings if desired (ideas listed above).
- Place the cookie sheet in the fridge for at least an hour to allow the chocolate and caramel to set. Once the chocolate has fully hardened, break the caramel apple bark into smaller pieces to enjoy.
Are the apples raw when you put them on the bark and do they stay nice in the bark when finished?
Yes they are raw, and they stay nice for up to a week! Especially if you toss them in some lemon juice beforehand.
Love your resepies.