Caramel Apple Bark
Every fall, I crave the mix of crisp apples, buttery caramel, and a little crunch — and this caramel apple bark hits all those notes. It’s layered with melted chocolate, drizzled in easy caramel sauce, and sprinkled with salty pretzels for that perfect sweet-and-salty bite. Whether you call it caramel apple bark, caramel apple crack, or just dangerously addictive candy, this recipe brings all the cozy autumn vibes in every bite!
Caramel Apples Made Easy 🙌🏻
As much as I love a traditional caramel apple, I don’t always have the patience for boiling sugar and sticky fingers. So I came up with a shortcut! An ultra-easy caramel made from sunflower butter, maple syrup, and a hint of apple cider.
It’s silky, deeply flavorful, and ready in minutes. Poured over melted chocolate and topped with apples and pretzels, it gives you all the nostalgic caramel apple vibes...without the mess.
Caramel Apple Bark Ingredients
The base of this bark starts with a layer of melted chocolate - I like using dark chocolate for a rich flavor. The sauce comes together with just SunButter, maple syrup, a splash of apple cider, and a hint of vanilla for warmth and depth. Then it’s all topped with crisp apple slices, crunchy pretzels, and a sprinkle of flaky sea salt for that sweet-salty finish.
How to Make Apple Bark
How to Store Chocolate Bark
Break the bark into pieces and store them in an airtight container in the fridge. It will keep for up to 5 days. I don't recommend storing it in the freezer because the chocolate will become too hard and the apples and pretzels can freeze.
Check out these recipes for more chocolate treats
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Recipe
Super Simple Caramel Apple Bark
Ingredients
- ½ cup SunButter
- ¼ cup maple syrup
- 2 tablespoon apple cider
- 1 teaspoon vanilla
- 9 oz chocolate chips - I like to use dark chocolate
- 1 cup mini pretzels
- 2 small apples - diced into pieces, I like to use 1 red and 1 green
- sea salt
Instructions
- Make the caramel sauce by heating up the Sunbutter, maple syrup, and apple cider in a pot over medium low heat. Stir continuously for 3 - 5 minutes until it begins to simmer and thickens up to a "caramel-style" sauce.½ cup SunButter, ¼ cup maple syrup, 2 tablespoon apple cider
- Remove the pot from the stove and stir in the vanilla extract. Set aside.1 teaspoon vanilla
- In a separate skillet or pot, melt the chocolate over medium low heat on the stove. You can also melt the chocolate in the microwave using 10 second intervals. Either way, melt the chocolate down to a glossy smooth consistency.9 oz chocolate chips
- Place a sheet of parchment paper on a baking sheet and spread the melted chocolate into a large rectangle. Drizzle half of the caramel sauce over top followed by the apple chunks and crushed pretzels. Keep the toppings in an even layer for best results. Drizzle the other half of the caramel sauce over top with a sprinkle of flaky sea salt then transfer the pan to the fridge to set for at least an hour, ideally 3 - 4 hours.1 cup mini pretzels, 2 small apples, sea salt
- Once the chocolate is set, break the bark into chunks and enjoy!
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