Caramel Apple Bark
A no-bake white chocolate bark swirled with real caramel and topped with crisp apple pieces, cinnamon sugar, and flaky sea salt.
Servings: 24 pieces
Calories: 165kcal
Cost: 3
Equipment
- rimmed baking sheet or 9x13-inch tray
- parchment paper
- microwave-safe bowl
- Small saucepan
- rubber spatula
- skewer or toothpick for creating the swirl pattern
- measuring cups and spoons
Ingredients
- 16 oz white chocolate, chopped
- 1 tsp coconut oil
- 1 1/2 cups caramel bits (11-ounce bag)
- 3 tbsp heavy cream
- 1 1/2 cups freeze-dried apple slices, broken into pieces
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp flaky sea salt
Instructions
- Line a rimmed baking sheet or 9x13-inch tray with parchment paper, leaving an overhang on two sides.
- Break the freeze-dried apple slices into rough 1/2-inch pieces and set aside before melting the chocolate.
- Melt the white chocolate with the coconut oil in a microwave-safe bowl at 50% power in 20-second intervals, stirring between each, until about 90% melted. Stir off the heat until completely smooth.
- Warm the caramel bits with the heavy cream in a small saucepan over low heat, stirring constantly for 3 to 4 minutes until smooth and pourable.
- Spread the melted white chocolate into a rough 9x13-inch rectangle about 1/4 inch thick on the prepared parchment.
- Drizzle the warm caramel over the white chocolate in thin ribbons, then drag a skewer through in an S-shaped pattern 4 or 5 times to create swirls.
- Scatter the freeze-dried apple pieces evenly over the surface and gently press them into the chocolate.
- Sprinkle evenly with the cinnamon sugar mixture, then finish with the flaky sea salt.
- Refrigerate for about 30 minutes until firm and matte. Lift out using the parchment paper and break into about 24 irregular pieces.
Notes
Store in an airtight container at cool room temperature for up to 1 week, or refrigerate for 2 to 3 weeks with parchment paper between layers. Use only freeze-dried or fully dried apples, as fresh apples release moisture that can seize the melted chocolate and cause the bark to soften. Keep all bowls and utensils completely dry while working with the chocolate.