Peanut Butter Caramel Apple Bark (Easy No Bake Recipe)
Now that fall is in full swing, I couldn’t resist making this viral caramel apple bark. I added a peanut butter twist since apples and peanut butter is the best combo ever! It’s such a yummy and easy treat to make this time of year (or any time of year ♡).
Regular caramel apples are amazing, but this bark is way easier to eat. I love the sweet and salty combo with the chocolate and pretzels and you can use whatever apples are your favorite! And it’s so simple to make. Here’s everything you’ll need and how to do it!
What You’ll Need
Equipment
Ingredients
- Apples: Red or green are both delish.
- Milk chocolate chips
- Coconut oil: To thin out the melted chocolate.
- Caramel bits: I use these unwrapped caramel bits for convenience, but individually wrapped caramels work as well.
- Milk of choice
- Peanut butter: Smucker’s creamy natural is my favorite.
- Mini pretzel twists
How To Make It
- Prep the pan: Line a half sheet pan with parchment paper and set aside.
- Prep the apples: Dice up the apples into small chunks. Optional – add them to a bowl and toss in some fresh lemon juice to prevent browning. Pat them dry between some paper towels. This helps them stick to the chocolate and caramel layers better.
- Melt the chocolate: Add the chocolate chips and oil to a microwave safe bowl and microwave on high for ~90 seconds, stirring every 30 seconds, until smooth.
- Make the peanut butter caramel: Add the caramel bits and milk to a microwave safe bowl and microwave on high for ~40 seconds, stirring halfway, until smooth. Make sure not to overheat it! Stir in the peanut butter.
- Layer: Spread about 2/3 of the melted chocolate into a large, thin rectangle onto the prepared sheet pan. Add the pretzels and apples, then drizzle on the rest of the chocolate and peanut butter caramel.
6. Freeze: Freeze for 45 to 60 minutes, or until set. Chop it up into chunks and enjoy!
FAQs
- Can I use store-bought caramel sauce?: For the best texture, I recommend using caramel bits or individually wrapped caramels melted with a little milk, as instructed. Caramel sauce can be a bit too thin and won’t set up as firmly.
- What kind of apples should I use?: I love honeycrisp or granny smith apples, but honestly whatever you like will work great in this recipe!
- How do I keep the apples from making the bark soggy?: Pat the apples very dry with paper towels before adding them. Extra juice will make it harder for the chocolate and caramels layers to stick.
- How do I store peanut butter caramel apple bark?: Store the bark in an airtight container in the refrigerator with parchment between pieces if you need to stack. Enjoy within 3 days for the best texture!
- Can I store it in the freezer?: I like to freeze this for quick setting, but don’t recommend storing in the freezer since the apples can get really hard and tougher to eat. If frozen apples don’t bother you, freeze away!
You’ll Also Love
- Caramel apple protein smoothie
- Easy chocolate banana yogurt pops
- Frozen protein s’mores
- Cake batter yogurt pops
- Frozen candy grapes
Lastly, be sure to leave a rating and review down below if you makes this peanut butter caramel apple bark! And don’t forget to tag me on IG – I always love to hear from you guys and see what you’re making. ♡ Enjoy!
Peanut Butter Caramel Apple Bark
An easy no bake treat for fall (or any time of year). Made with melted chocolate, peanut butter caramel drizzle, apples, and pretzels.
Ingredients
- 2 small apples I love honeycrisp or granny smith
- 1 11.5 oz bag milk chocolate chips or semi-sweet
- 1 tbsp coconut oil
- 1/3 cup caramel bits (70 g)
- 1 tbsp non fat milk (15 ml) or milk of choice
- 1 tbsp natural peanut butter (16 g)
- 2 cups mini pretzel twists (60 g)
Instructions
- Line a half sheet pan with parchment paper and set aside.
- Finely dice the apples. Optional: add to a bowl and toss with some fresh lemon juice to prevent browning. Pat very dry between some paper towels (this helps the chocolate and caramel stick).
- Microwave the chocolate chips and coconut oil for ~90 seconds, stirring every 30 seconds, until smooth.
- Microwave the caramel bits and milk for ~40 seconds, stirring halfway, until smooth. Careful not to over-heat! Stir in the peanut butter.
- Spread ~2/3 of the melted chocolate into a large, thin rectangle on the prepared sheet pan. Layer on the pretzels and apples, then drizzle with the remaining chocolate and peanut butter caramel.
- Freeze for 45 to 60 minutes, until set. Chop into chunks and enjoy!
Notes
- After freezing to set, I recommend storing any leftovers in the fridge (with parchment in between if stacking) so the apples don’t get too hard to eat. If you don’t mind frozen apples, freeze away!
- I use caramel bits for convenience, but individually wrapped caramels work as well.
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