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You don’t need to be a professional baker to make this deliciously easy fall treat. Layers of rich dark chocolate, salted mini pretzels, sweet apples, and the most delicious salty caramel sauce come together in this fun homemade candy. You can use store-bought caramel in a pinch, but my apple cider caramel (made with butter, brown sugar, and cider) makes this extra special. Each chocolate-covered caramel apple wedge is sweet, salty, crunchy, chewy — and so perfect for both Halloween and Thanksgiving entertaining!
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I never thought I could love a caramel apple recipe this much. Especially because, as a kid, I didn’t even like caramel apples! My mom used to buy those sheets of caramel wrappers from the grocery store — do you remember those? They only showed up in the fall, complete with little sticks for making caramel apples at home.
I always thought the caramel was too hard to eat — it stuck to my teeth and was just too much, especially once I got braces in middle school. But without fail, my mom would make them every year. And in true chocoholic fashion, she always took things a step further by slicing the apples and dipping those caramel-covered wedges into melted chocolate. It was her signature touch!
It’s only fairly recently that I’ve come to love caramel apples again. First, with this magical caramel apple cake I made a few years ago. And now with my go-to homemade cider caramel dip that’s soft, chewy, and never too sticky.
But this bark? This bark takes things to another level. It’s so fun and easy to make. Layers of melty chocolate, buttery apple cider caramel, salty pretzels, and crisp honeycrisp apples. A final sprinkle of flaky sea salt brings everything together.
It’s the most perfect homemade fall candy — sweet, salty, crunchy, chewy, and totally irresistible!
These are the details
Ingredients
- dark chocolate chips – you can use semi-sweet too
- mini salted pretzel twist
- honeycrisp apple – though a granny smith is just fine too
- caramel sauce – store-bought is OK if you have to, but homemade is best!
For the Cider Caramel Sauce
- salted butter
- brown sugar
- apple cider
- flaky sea salt
Kitchen Tools
You’ll need a cookie sheet, parchment paper, and I use a small pot to melt the chocolate on the stove. Then, that same pot is used to make the caramel sauce.
Steps
Step 1: Melt the chocolate
Melt the dark chocolate chips, then spread the melted chocolate out on a sheet of parchment paper. I like to form it into a small rectangle — about the size of a 9×13-inch baking dish — as the base layer for the bark.
Step 2: Make the apple cider caramel
This is my no-fail, no-fuss caramel. Simply boil apple cider with brown sugar and butter for about 8 to 10 minutes, until the sauce bubbles and thickens. The longer you boil, the firmer the caramel will be. Ideally, you want a pourable sauce, so stick to that 8–10 minute window.
Once thickened, stir in a pinch of sea salt, then drizzle the warm caramel over the chocolate layer.
Step 3: Add the toppings
With the caramel in place, scatter on the pretzels and apple slices. Drizzle over a bit more caramel, then finish with an extra layer of melted chocolate — about 1 cup — to help hold everything together. Sprinkle with flaked sea salt for that perfect salty-sweet finish.
Step 4: Chill and serve
Chill the bark in the fridge until hardened, then break it into pieces. It will keep well in the fridge for a day, but I recommend freezing it after that to keep the apples from getting soggy.
When you’re ready to serve, let the bark sit at room temperature for about 5 minutes — the caramel is softest and chewiest then, which is how we love it most.
Sweet, salty, chocolatey, and just the right amount of chewy — this bark has it all. It’s the easiest treat to make and always disappears fast. Pack it up for Halloween parties, bring it to Thanksgiving, take it as a hostess gift, or keep a stash in the freezer for cozy fall and winter nights!
Looking for other fall sweets? Here are my favorites:
Black Widow Peanut Butter Bars
Hocus Pocus Spellbook Brownies
BOO! Chocolate Peanut Butter Bars
Milk Chocolate Stuffed Jack-O’-Lantern Cookies
Lastly, if you make this Salted Chocolate Caramel Apple Bark, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Salted Chocolate Caramel Apple Bark
Ingredients
Brown Sugar Cider Caramel
- 6 tablespoons salted butter
- 1 cup dark brown sugar
- 1/2 cup apple cider
- 1 teaspoon flaky salt
Instructions
- 1. Line a cookie sheet with parchment paper. Melt 2 cups of chocolate chips.2. Spread the melted chocolate out into a 9×13 inch or slightly smaller rectangle. Drizzle with warm caramel, layer with pretzels, apples, and another drizzle of caramel, using around 1/4 cup to 1/2 cup. 3. Melt 1 cup of chocolate and drizzle it on top. Add flakes of sea salt. Chill in the fridge until firm, 1 hour. Break into pieces and enjoy! Keep any leftovers in the freezer to prevent the apples from getting soggy.
Brown Sugar Cider Caramel
- 1. Add the butter and brown sugar to a large pot set over medium heat. Let the butter melt, then add the cider. Bring to a boil and cook, stirring constantly, until the sugar has melted and the mixture is dark, bubbling, and thickened, about 8 to 10 minutes. 2. Stir in the salt. Drizzle the warm sauce over the melted chocolate.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
The apples turned mushy and soft and didn’t keep well at all.
Very sorry to hear this, Janet! Thanks for trying the bark and your feedback.
Won’t be making again Tieghan!
Sorry to hear this, Jessica. If there is anything that I can help with, please let me know!
I made this today and it was fantastic! I don’t think the concern about the apples browning is going to be a problem bc it is going to disappear so fast! My apples also released a small amount of moisture when in the fridge to cool for the hour. Curious to see what happens over night with the left overs. I stored them in airtight containers with sheets of paper towels underneath to catch any excess moisture.
Thanks so much, Brie! I appreciate you giving this recipe a try and sharing your feedback!
About to give this recipe a try. Am sure it’ll be wonderful! HBH for always delicious!
After reading reviews what do you think about using dried apple slices instead of fresh?
Thanks so much, Bobbie! Sure, you could totally use dried apple slices. Let me know how it turns out!
I made these last night and if eaten right away it was good, I put the rest in the freezer. This afternoon I took some out for my kids, after thawing the apples were turning brown and very soft/mushy. Would not recommend freezing, just eat same day you make them.
Thanks for sharing your feedback, Leann. Sorry to hear you had issues with the bark. Have a great day!
I followed the recipe and put it in the freezer to store. It was too hard to eat directly from the freezer of course, so I let it thaw for a little bit & unfortunately there was so much moisture from the apples so it turned out soggy. Not appetizing at all!!
Hi Christine,
Sorry to hear you had some issues with the apples, I think if you let them thaw for less time it would be better!
I was excited to try it, but unfortunately it didn’t turn out as I hoped. My bark ended up a bit soggy because the apple slices released more moisture than expected, and the caramel didn’t set quite right for me despite the “instructions” above.
Hi Erin,
Thanks for trying the recipe and sharing your feedback, sorry to hear it didn’t turn out for you. If you want to try again, you can use store bought caramel.
This looks AMAZING! What would you recommend using in place of apple cider? Would apple juice work? Thank you!
Hi Vicki,
Yes, apple juice will work for you! I hope you love this recipe, let me know if you give it a try!
Hi, I didn’t see any oven temp for melting the chocolate. I might be blind, could you let me know the oven temp? Thanks!
Hi Julie,
You do not need to melt the chocolate chips in the oven, you can just do that in your microwave or on the stove top. Please let me know if you have any other questions!
Can you replace apples with nuts and what kind would you recommend>?
Hi Barbara,
Sure, I don’t see why not! You could really use any nuts that you enjoy, pecans would be great. Pumpkin seeds would also be fun! I hope you love this recipe!
Can you tell what temp to go by for the caramel?
Hi Abby,
So sorry, I do not have a temp for the caramel. You are just going to boil for about 8 to 10 minutes, until the sauce bubbles and thickens. The longer you boil, the firmer the caramel will be. Ideally, you want a pourable sauce, so stick to that 8–10 minute window.
If you freeze the bark, do you eat frozen? Once unthaw the apples would be mushy and brown quickly.
Hi Kelly,
Yes, I like to let this thaw just slightly before eating. Let me know if you give this recipe a try!
Won’t the apples turn brown?
Hi Jovie,
I recommend freezing the bark for storage, so no, I did not have any issues with the apples browning. Please let me know if you give this recipe a try!
They can still turn brown in the freezer though…any tips to treat them? Could I put lemon on them?
Hi Jodie,
My apples did not turn brown, but sure, you could toss them in some lemon juice. I hope this helps!
What temp should the caramel be to know it’s done?
Hi Sarah,
Unfortunately, I did not take the temp of the caramel. You just want to boil for about 8 to 10 minutes, until the sauce bubbles and thickens. The longer you boil, the firmer the caramel will be. Ideally, you want a pourable sauce, so stick to that 8–10 minute window.
Wow this one sounds delicious!
Thanks so much, Jacqueline! Let me know if you give this bark a try!