Salted Caramel Apple Date Bark
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If you’re craving a caramel apple but looking for something a little healthier, this is the treat for you! This Salted Caramel Apple Date Bark is such an easy fall snack that will satisfy your sweet tooth while still being made with simple, wholesome ingredients.
It’s sweet, salty, crunchy, and chewy all at once, and honestly tastes like a caramel apple in snackable bark form. Plus, it’s the kind of treat that feels a little indulgent but is easy enough to throw together whenever the craving strikes.
And because it’s stored in the fridge or freezer, you can make a batch ahead of time and have a little something sweet ready to grab whenever you want it!
Looking for more fall recipes? Be sure to also check out my Pumpkin Mousse Recipe, Pumpkin Puppy Chow (Muddy Buddies), Pumpkin Spice Granola, Pumpkin Mug Cake, Caramel Apple Cheesecake Dip, No Sugar Added Homemade Applesauce, or Single Serve Apple Crisp.
Table Talk with Tawnie
After so many of you loved my cookie dough date bark recipe, I knew I had to make a version for Fall! Skip the complicated, hard-to-eat caramel apples and prep this for a sweet treat during the week this season!
- Medjool dates: Pitted. You want them super fresh, soft, and sticky for the best results since they’ll press together into the bark without cracking. If your dates feel dry, soak them in warm water for 5–10 minutes, then pat them dry before using.
- Apple: I recommend using a Granny Smith apple for a crisp, tart flavor that balances the sweetness of the caramel and chocolate. You can toss the diced apple with a little lemon juice to help prevent browning.
- Caramel sauce: Use a thick caramel sauce so it stays in place and creates a rich, gooey layer over the apples. Store-bought or homemade caramel both work well.
- Peanut butter: Creamy peanut butter, like Jif or Skippy, works best because it mixes smoothly and creates a soft, creamy cookie dough layer. Natural peanut butter can work, but the texture may be a little drier or more crumbly, and you may need to stir in a little extra honey.
- Mini pretzels: Mini pretzels add the perfect salty crunch that balances the sweetness of the dates and chocolate. If using regular pretzels, you may just need to break them so they fit better on top of the bark.
- Chocolate: I recommend using semi-sweet or dark chocolate chips (you can also use melting wafers) for the chocolate layer.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the date layer
Line a baking sheet with parchment, arrange the pitted dates in a tight rectangle, then cover with another piece of parchment and firmly flatten into an even layer using a glass or rolling pin.
Add peanut butter and chocolate
Spread the peanut butter evenly over the flattened dates. Melt the chocolate chips with coconut oil in 20-second intervals, then spread the melted chocolate evenly over the peanut butter.
Layer the pretzels
Add the pretzels on top of the melted chocolate.
Top with apples and caramel
Place the diced apples over the chocolate layer. Drizzle the caramel sauce over the apples and sprinkle flaky salt on top.
Chill & serve!
Refrigerate or freeze for about 30 minutes, or until the chocolate is completely set. Break into pieces and enjoy!!🍏🍫
Expert Tips
- Use soft, fresh dates: The softer the Medjool dates, the easier they’ll press into an even layer. If they’re a little firm, soak them in warm water for 5–10 minutes, then dry them well before using.
- Line your pan with parchment paper: This makes it easy to lift the bark out in one piece and keeps cleanup simple.
- Don’t skip drying the apples: After dicing the apple, pat it very dry with paper towels. Too much moisture can make the chocolate bark softer and less sturdy.
- Choose a thick caramel sauce: A thicker caramel will sit nicely on top of the apples instead of running off the bark.
- Make the peanut butter easier to spread: If your peanut butter is thick, microwave it for 10–15 seconds to make it smooth and spreadable.
- Let the chocolate set completely: Chill the bark until the chocolate is fully hardened before cutting for the cleanest slices.
- Slice with a warm knife: Running your knife under hot water and drying it before cutting helps prevent the chocolate from cracking. Or skip the knife and just break the bark with your hands!
Variations / Substitutions
- Use a different apple: Honeycrisp or Pink Lady apples are great if you prefer a sweeter apple instead of the tartness of Granny Smith.
- Swap the nut butter: Almond butter or cashew butter both work well for a slightly different flavor. Sunflower seed butter is a great nut-free option.
- Try milk chocolate: Prefer a sweeter treat? Use milk chocolate instead of semi-sweet or dark chocolate.
- Make it extra crunchy: Sprinkle chopped peanuts, almonds, or pecans over the melted chocolate along with the pretzels and apple.
Storage / Freezing
- Store the bark in an airtight container in the refrigerator for 5 days or in the freezer for up to 3 months.
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Salted Caramel Apple Date Bark
Ingredients
- 12 oz soft Medjool dates (pitted)
- 1/4 cup creamy peanut butter
- 1 small Granny Smith apple (squeeze of lemon juice, optional)
- 1/3 cup thick caramel sauce (plus more for drizzling)
- 1/2 cup mini pretzel twists (roughly crushed)
- 1 cup semi-sweet or dark chocolate chips
- 1 tsp coconut oil
- Flaky Maldon sea salt (for finishing)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the date layer: Line a small baking sheet or cutting board with parchment paper. Split the dates open and arrange them cut-side up in a tight rectangle, slightly overlapping so there are no large gaps. Place another sheet of parchment paper over the dates and use the bottom of a glass or a rolling pin to firmly press and flatten them into an even layer. Remove the top piece of parchment.
- Add the peanut butter: Spread the peanut butter in a thin, even layer over the flattened dates. (Microwave for a few seconds to make it melty and easy to spread if needed)
- Add the chocolate: Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely melted and smooth. Pour the melted chocolate over the peanut butter and spread into an even layer.
- Add pretzels: Add pretzels on top of the melted chocolate.
- Prep the apple: Core and finely dice the Granny Smith apple into small, about 1/4-inch pieces. (You can add a small squeeze of lemon juice to prevent browning) Pat the apples very dry with paper towels to remove any excess moisture.
- Layer: Sprinkle the diced apples evenly over/in between pretzels and gently press them down. (You might not use the entire apple; save some to snack on!) Drizzle the caramel sauce over the apples.
- Finish: Add a generous sprinkle of flaky Maldon sea salt.
- Chill: Refrigerate or freeze for about 30 minutes, or until the chocolate is completely set. Start Timer
- Serve: Cut or break into pieces and enjoy chilled.
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Lorena Masso
