Salted Caramel Chocolate Apple Bark

INGREDIENTS

• 1 cup sugar
• ¼ cup cold water
• ¾ cup heavy cream, room temperature
• 2 tbsp unsalted butter
• 1 tsp kosher salt

APPLE BARK INGREDIENTS

• 10 oz Ghirardelli chocolate melts
• Flaky sea salt, for sprinkling (optional)
• Dark Ghirardelli chocolate for drizzling
• 2 cups salted pretzels, broken
• 1 granny smith apple, cored and cut into ½-inch cubes

INSTRUCTIONS

1. Salted Caramel: In a medium saucepan, combine sugar and water. Cook on medium-high heat without stirring until the mixture turns amber, approximately 13–15 minutes. Remove from heat and carefully stir in the heavy cream until smooth. Incorporate the butter and salt. Allow to cool for about 1 hour.
2. Apple Bark: Line a 9 x 13-inch baking sheet with parchment paper. In a double boiler, melt the Ghirardelli chocolate melts, ensuring the water does not touch the bowl. Reserve ½ cup of the melted chocolate and spread the remainder evenly on the prepared baking sheet.
3. Evenly distribute the broken pretzels over the chocolate. Drizzle with 1/2 cup of the cooled salted caramel. Arrange the apple cubes on top.
4. Drizzle the reserved melted chocolate and additional dark chocolate over the apple cubes. Sprinkle with flaky sea salt.
5. Refrigerate for 2 hours or until set. Once firm, cut or break into desired pieces. Store in the refrigerator and consume within 24 hours for optimal freshness.