Ingredients:

  • 1 c. of granulated sugar
  • ¼ c. of water
  • ¾ c. heavy cream
  • 2 tbsp. salted butter
  • 12 oz. semi-sweet chocolate chips
  • 1 Granny Smith apple diced 
  • 2 c. of mini pretzels

Directions:

  1. In a heavy bottomed pot, add in the granulated sugar and water, stir to combine. Turn heat to high.  When the sugar, water mixture turns amber colored, add in the butter, stirring until melted and then slowly add in the heavy cream and stir again until fully combined. Set the caramel aside to cool.
  2. Pour the semi-sweet chocolate chips into the top of a double boiler and heat until fully melted. Spread the melted chocolate onto a ¼ sheet pan lined with parchment paper. Using an offset spatula, spread it out as evenly as possible.
  3. Add on the pretzels and diced apples.  Pour the caramel sauce all over the top of the apples and pretzels.

  4. Place the whole sheet pan into the fridge for an hour or until the chocolate is completely set. Slide the parchment covered bark onto a cutting board and cut into squares, serve, and enjoy!

Recipe by Valerie Musser of @valeriesofcoursecatering & @whosagoodlizard