Ingredients
Equipment
Method
Prep and line
- Line a sheet pan with parchment paper, leaving a smooth surface so the bark sets evenly.
Melt and spread chocolate
- Melt white chocolate chips in the microwave using 30-second bursts, stirring between each burst until smooth.
- Spread the melted white chocolate evenly onto the lined sheet pan to form a thin, consistent layer.
Swirl and top
- Drizzle half the caramel sauce over the chocolate and swirl gently with a knife while the chocolate is still warm.
- Sprinkle crushed freeze-dried apple pieces and cinnamon over the top so they adhere to the chocolate.
- Drizzle the remaining caramel sauce over the bark and finish with a sprinkle of flaky sea salt.
Chill and break
- Refrigerate for at least 1 hour until set, so the chocolate firms up and the caramel ribbons hold their shape.
- Break the bark into rustic pieces and serve once fully firm.
Notes
Pro tip: Work quickly while the chocolate is still warm so the caramel swirls in nicely instead of sitting on top. Store covered in the refrigerator for up to 7 days; keep at room temperature only briefly for serving. Freezing is not recommended because the texture of the caramel and apple pieces can change. For a gluten-free option, no changes are needed since the ingredients listed are naturally gluten-free.
