Sunday, September 23, 2012

Caramel Apple Bark

It's that time of the year again—fall—which means pumpkin, cinnamon, apples, and candy corn! All of those other lovely fall flavors are coming back in full force, so I figure, why fight it? I've already made two loaves of my favorite pumpkin bread recipe, and I have plans to make another two today! 

In the meantime though, let's focus on another fall favorite: caramel apples. Red, green, rolled in nuts or not, caramel apples are a great combo of chewy and crunchy, of sweet and tart. But they are a mess, right? Well, I'm about to share a way to get rid of the goop and keep the taste in tact.

Caramel Apple Bark


  • 12oz white chocolate chips
  • 1c dried Granny Smith apples, coarsely chopped
  • 1c Kraft Caramel Bits
  • 1/2 cocktail peanuts (not roasted), kind of finely chopped like "nut topping"


  1. Prep baking sheet with wax paper.
  2. Melt white chocolate in microwave and then spread over waxed paper.
  3. Sprinkle apples, caramel bits, and then nuts over chocolate and press them into the melted chips.
  4. Let set in the freezer and then break apart into consumable-sized pieces.

Fall-tastic! Just like a nutty caramel apple, but with a little extra sweetness from the white chocolate. Shout out to Kraft for creating these new caramel bits that allow me to use caramel in more recipes with less hassle.

No comments:

Post a Comment