Caramel Apple Bark: Easy Autumn Treat (Print Version)

Easy Caramel Apple Bark recipe blending crisp apples, chewy caramel, and rich chocolate. A simple, delightful autumn dessert perfect for sharing.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 5 Minutes minutes
Total Time: 25 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base & Swirls

01 - 10 oz (about 1.5 cups) good quality semi-sweet or dark chocolate, chopped
02 - 10 oz (about 30 pieces) soft chewy caramels (like Kraft Caramels)
03 - 1 tbsp unsalted butter
04 - 4 oz good quality white chocolate, chopped (optional, for drizzling)

→ Apple Goodness

05 - 1 medium crisp apple (Granny Smith, Honeycrisp, or Fuji), cored and finely diced

→ Flavor Finisher

06 - 1/2 tsp flaky sea salt

# Instructions:

01 - Grab a baking sheet and line it with parchment paper. This is where I always think I can get away without parchment, and then I spend ages scraping chocolate off the pan. Don't be like me! Make sure the paper hangs over the edges a bit; it'll make lifting your Caramel Apple Bark out so much easier later on. Trust me on this one, a good liner saves so much headache.
02 - Chop your semi-sweet chocolate into small, even pieces. Place about two-thirds of it in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until mostly melted. Then, stir in the remaining chocolate until smooth and fully melted. This helps temper the chocolate, giving your Caramel Apple Bark a nice snap. I once overheated it and it got grainy – totally salvageable, but a bit of a fuss.
03 - Pour the melted chocolate onto your prepared baking sheet. Using an offset spatula or the back of a spoon, spread it into an even layer, about 1/4 inch thick. Don't worry about it being perfectly rectangular; some rustic edges give your Caramel Apple Bark character! This is where you get to be a little messy, which I love. Just try to keep it fairly even so it sets uniformly.
04 - Dice your crisp apples into small, bite-sized pieces. Melt your caramels with a tablespoon of unsalted butter in a separate microwave-safe bowl, stirring every 30 seconds until smooth and pourable. This is the part that smells absolutely incredible – a real autumn dream. Be careful not to burn the caramel, it happens faster than you think, I've learned that the hard way!
05 - Sprinkle the diced apples evenly over the still-wet chocolate layer. Now, drizzle the melted caramel over the apples and chocolate. If you're using white chocolate, melt it separately and drizzle that over everything too, creating pretty swirls. This is where I sometimes get a little too enthusiastic with the drizzles, but honestly, more is more, right? It creates such a beautiful pattern for your Caramel Apple Bark.
06 - Sprinkle those flaky sea salt flakes all over your bark. Pop the baking sheet into the refrigerator for at least 1-2 hours, or until the chocolate is completely set and firm. Once firm, break the Caramel Apple Bark into irregular pieces. I love how imperfect it looks; it feels so homemade and inviting. The crisp snap of the chocolate and the chewy caramel with the fresh apple? Pure magic.

# Notes:

01 - Always use parchment paper for easy cleanup, I've learned that the hard way!
02 - Store Caramel Apple Bark in an airtight container in the fridge for up to a week.
03 - Granny Smith apples give the best tart contrast, but Honeycrisp works too.
04 - Serve with a scoop of vanilla ice cream for an extra special treat.

# Equipment Needed:

01 - Baking sheet
02 - Parchment paper
03 - Microwave-safe bowls
04 - Spatula or spoon

# Nutrition (Per Serving):

Calories: 250-300
Total Fat: 15-20g
Total Carbohydrate: 30-40g
Protein: 2-3g

Back