CARAMEL APPLE CHOCOLATE BARK
1 large red apple*
1 tablespoon granulated sugar
8 ounces dark chocolate
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12 caramels, unwrapped
For the baked apples: Preheat oven to 200 degrees. Line a large baking sheet with parchment paper, set aside.
Thinly slice apple using a very sharp knife or a mandolin. Place the apple slices in a single layer on prepared baking sheet. Sprinkle with sugar.
Bake for 2 hours, flipping apples half way through baking. Turn off oven and let apples cool completely. Crush apple chips into large pieces, set aside.
For the bark: Line a large baking sheet with parchment paper, set aside.
In a medium microwave-safe bowl, microwave chocolate for 45 seconds and stir. If not completely melted, microwave in 15 second intervals, stirring after each interval, until smooth.
Pour chocolate onto prepared baking sheet and spread into a 11-by-8 inch rectangle. Top with apple chips. Set aside.
In a small microwave-safe bowl, microwave caramels for 30 seconds and stir. If not completely melted, microwave in 10 second intervals, stirring after each interval, until smooth. (Some caramels may need a little milk added to soften the caramels into a drizzle stage. If needed, add 1 teaspoon of milk and stir until smooth.) Drizzle caramel on top of bark.
Chill bark in refrigerator for 30 minutes, or until hardened. Break into large pieces and serve.
Editor’s note: Save some time and buy a bag of dried apple chips.