Description
A sweet-salty showdown: crisp apple chips and crunchy pretzels stud a creamy white chocolate base drizzled with homemade caramel and candy melts, finished with sea salt for a mouthwatering crunch.
Ingredients
- 12 ounces white chocolate chips
- 10 ounces caramel bits
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 cup mini pretzels
- 1 cup freeze dried apple chips, chopped
- 2 ounces red candy melts
- 2 ounces green candy melts
- Pinch sea salt
Instructions
- Line a baking sheet with parchment paper.
- Melt white chocolate chips in a microwave safe bowl in 30 second intervals, stirring until smooth.
- Spread melted white chocolate evenly over the prepared baking sheet.
- In another microwave safe bowl, combine caramel bits and heavy cream and heat in 30 second intervals, stirring until smooth, then stir in vanilla extract.
- Drizzle the melted caramel over the white chocolate layer.
- Immediately sprinkle mini pretzels and chopped apple chips over the caramel layer.
- Melt red and green candy melts in separate bowls using 30 second microwave intervals, stirring until smooth, then drizzle over the bark.
- Sprinkle a pinch of sea salt over the top and refrigerate until firm, about 30 minutes.
- Break the bark into pieces and serve.
Notes
- Crisp apple chips add a fruity crunch to the sweet chocolate and caramel
- Parchment paper makes it easy to lift the bark from the sheet
- Store in an airtight container at room temperature for up to one week
- Substitute dark chocolate for white chocolate for a richer flavor