Caramel Apple Pretzel Bark
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Milk chocolate spread thick on a lined tray, topped with crunchy pretzels pressed in until the chocolate grabs them good. Dry apple bites scattered for tart hits, and a sloppy, rich drizzle of warm caramel pooling here and there. Then white chocolate runs swirling over the top, thick ribbons that snap shine when cool. Chill briefly to set edges then leave at room temp so it doesn’t sweat or go too hard. Break apart when firm for salty sweet crunch bites. A fall favorite with a trick to keep pretzels crunchy under all that goo.
Prep:
12 min
Cook:
2 min
Total:
14 min
Servings:
12 servings
#fall recipes
#snack ideas
#chocolate treats
#caramel recipes
#easy desserts
Chocolate, pretzel, caramel, apple—a combo that hooks me every fall season. Took me a couple tries to get the texture right. Early on, caramel bled into pretzels making them limp. No good. Learned to melt caramel just enough to be soft but not too thin. Same for chocolate—overheated chocolate tastes grainy or chalky. Got an offset spatula—it’s a game changer for even spreading without smudging parchment. Dry apples give that sharp, chew-bite that fresh apples lack. Drizzling white chocolate last adds sweetness but keeps all layers intact. Chill just until set, then room temp finish to avoid weird bloom or sticky mess. Break up uneven for rustic look, no need to be perfect.
Ingredients
- 1 bag milk chocolate chips (11 ounces)
- 1.5 cups pretzels, crunchy sticks or twists
- 1 cup dried apple chips or chopped dried apples
- 5 ounces soft caramels, unwrapped
- White chocolate wafers (6 ounces)
- 1 teaspoon butter (replace caramels if needed with dulce de leche for twist)
About the ingredients
Milk chocolate can be swapped for dark if you want a less sweet edge; just watch melting times since dark chocolate seizes easier. Pretzels—go crunchy sticks over big pretzel pieces, they embed easier and keep crisp. Dried apples must be truly dry or you risk soggy textures, apple chips are my go-to for consistency. Caramels—soft store-bought ones melt well with butter addition; butter cuts stickiness. White chocolate wafers are easier to melt cleanly than chips; if you only have chips, add a pinch of shortening or oil to smooth out. If caramel is too thick to drizzle, warm briefly but do small bursts. Keep ingredients room temp before melting to avoid clumps. Average microwaves vary—watch carefully and stir often.
Method
- Line 9x13 rimmed sheet with parchment paper. Make sure edges curl up or taped so no leaks.
- Microwave milk chocolate chips about 55 seconds then stir vigorously. Continue microwaving in 12-second bursts, stirring between, until fully melted. Too hot and chocolate burns or seizes; watch for glossy sheen and thick smooth pour.
- Pour melted chocolate onto parchment. Use offset spatula or back of spoon to spread evenly, but not paper-thin. Thick enough to hold toppings without falling apart.
- Sprinkle pretzels evenly. Push each piece gently to embed into chocolate so they don’t fall off later. Crunch sticks or twists—twists hold better if you want more surface texture.
- Scatter dried apple pieces evenly over pretzels. Press down lightly but avoid breaking brittle apples.
- For caramel: melt caramels with teaspoon butter in glass microwave-safe bowl about 50 seconds. Stir until fluid but still thick enough to hold shape when drizzled. Too runny caramel will soak pretzels and get soggy fast.
- Drop caramel over bark by spoonfuls or drizzle with fork or spoon in irregular lines for visual contrast.
- Melt white chocolate wafers in same way as milk chocolate: 50 seconds, stir, then 10-15 sec increments. Transfer melted white chocolate into piping bag or plastic sandwich bag with tip cut off. Drizzle over caramel in thin or thick lines—crisscross or random patterns. Ends up looking fancy but is quick.
- Chill bark in fridge about 9 minutes or until edges start to harden but surface still tacky. Not fully hard or brittle. This prevents cracking when you cut or break later.
- Leave out at room temp to finish setting and avoid condensation or condensation spots on bark. Room temp finish keeps snacks crisp and less prone to bloom.
- When thoroughly firm, break into uneven chunks by hand or score with sharp knife. Store airtight at room temp. If you try storing in fridge it can get too hard or soggy from humidity—better safe than sorry.
Cooking tips
Watch the chocolate carefully as you melt. You want a glossy, fluid texture but not hot enough to dry out or burn. Stirring equalizes heat and prevents lumps. Pressing pretzels and apples firmly into chocolate is what bonds them when set; don’t just sprinkle loose or they fall apart later. Caramel should be drizzled when warm and thick so it doesn’t run under pretzels or soak apples but forms visible ribbons. White chocolate drizzle is final flair and needs to be fluid enough to pipe smoothly. First chill step sets outer shell but not core—quick fridge time is just to stabilize bark. Room temp finish avoids condensation forming on cold surface which can make chocolate bloom or become sticky. Break into pieces once fully firm—too early and shards crumble; too late and becomes brittle. Always store in airtight container at room temp to keep textures balanced.
Chef's notes
- 💡 Watch caramel melting closely. Too hot makes it runny, so it seeps into pretzels and ruins crunch. Melt gently with butter. Stir often. When thick but pourable, stop.
- 💡 Microwave chocolate in bursts, stirring every dozen seconds. Overheat and it seizes, turns grainy. Look for smooth, glossy flow before pouring. Offset spatula helps spread evenly without breaking paper.
- 💡 Press pretzels and dried apples firmly into chocolate while still warm but not hot. Embed well so toppings stick when bark sets. Use crunch sticks over big pretzel pieces for better texture and hold.
- 💡 Chill only briefly at first. Just enough to firm edges but keep center tacky. Prevents cracks later when breaking. Don’t leave too long or bark becomes brittle and shatters.
- 💡 Let bark finish setting at room temp to avoid condensation forming. Fridges cause bloom or sogginess. Storing airtight at room temp keeps textures balanced better than refrigeration.
Common questions
How to prevent soggy pretzels?
Melt caramel thick, not runny. Drizzle gently so caramel stays on surface. Press pretzels firmly. Dry apple pieces help cut moisture too.
Can I swap milk chocolate?
Yes, dark works but melts faster and seizes easier. Melt carefully in shorter bursts. White chocolate wafers melt cleaner than chips, add pinch oil if chips only.
What if caramel is too thick to drizzle?
Warm briefly but small bursts in microwave. Stir well. Avoid overheating or caramel gets too loose and soaks pretzels.
Best way to store bark?
Airtight container at room temp is best. Fridge causes hardness or condensation issues. If fridge needed, wrap well and let come back to room temp before eating.
