Preparation Steps

• Place the apple pieces in 1 cup of water along with 2 tablespoons lemon juice and allow to soak for 5-10 minutes. This will prevent them from turning brown.
• Using a double boiler or a microwave, melt the chopped chocolate and coconut oil until smooth and creamy. If using a microwave, heat the chocolate and coconut oil in 30-second intervals, stirring well after each interval to prevent burning.
• Line a sheet pan (I used a 9X13 pan) with parchment paper. Pour the melted chocolate onto the paper. Use a spatula to spread it into an even layer, about ¼ inch thick.
• Add the crushed pretzels to the melted chocolate, then the diced apples on top of the pretzels. Drizzle the apples with melted caramel and melted chocolate.
• Place the baking sheet in the refrigerator for about 1-2 hours or until the chocolate is completely set. This will ensure that your bark is firm and easy to break into pieces. I also like to add to the freezer for the last 20 minutes.
• Once the bark has hardened, use your hands to break it into rustic, bite-sized pieces. If you want more uniformed pieces, use a knife to cut into squares.
• If you have any leftovers, store them in an airtight container in the refrigerator to keep the chocolate from melting. For best results, eat within 24 hours.