About this recipe
This caramel apple bark has all the flavors for fall, and it’s fun to make with kids! Plus, it’s less messy than a caramel apple for Halloween.
Bark is made from pouring melted chocolate into a flat layer and sprinkling it with toppings. Once the chocolate is cooled, break it into irregular pieces to resemble the rough texture of tree bark.
This salty-sweet treat is not too sweet when made with dark chocolate. If you prefer a sweeter bark, use milk chocolate or drizzle with white chocolate.
Once you cut the Granny Smith apples for this recipe, make sure to add some lemon juice so it doesn’t brown.
Jessica Holmes recommends using a Silpat-lined cookie sheet to make sure the chocolate lifts off easily, but if you don’t have a Silpat, add some cooking spray to a wax paper-lined cookie sheet.
Harmons chef Christian Gonzalez chares the secret to the fluffiest beignets you’ll ever taste
Ingredients
Caramel Apple Bark
Directions
Caramel Apple Bark
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Squeeze the lemon over the cut apples so they don’t brown.
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Melt chocolate chips in a double boiler.
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Place Silpat or wax paper on a cookie sheet.
TIP:
Use cooking spray if using wax paper to prevent sticking. -
Pour the melted chocolate on the Silpat or greased wax paper.
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Arrange the pretzels, pecans and apples on the melted chocolate.
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Drizzle with caramel sauce.
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Put it in fridge for at least 30 minutes so it hardens.
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Sprinkle with Maldon sea salt once it’s been refrigerated.
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Cut your bark up into squares.
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