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Salted Caramel Apple Date Bark

This Salted Caramel Apple Date Bark is a fun, healthy twist on a classic fall treat, with the perfect mix of chewy, crunchy, sweet, and salty in every bite. It’s an easy no-bake dessert that comes together in minutes and tastes like your favorite caramel apple turned into a snackable bark!
Course Dessert
Cuisine American
Keyword caramel apple date bark
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Calories 223kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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.
    Side-by-side of rolling the dates into an even layer with a rolling pin.
  • 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)
    Spreading peanut butter on top of smashed dates.
  • 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.
    Side-by-side of melting the chocolate then spreading on top of the peanut butter layer.
  • Add pretzels: Add pretzels on top of the melted chocolate.
    Adding pretzels on top of chocolate layer for date bark.
  • 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.
    Side-by-side image of adding the apples to the dark bark then drizzling with thick caramel sauce.
  • 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.
    Side-by-side of breaking the chilled caramel apple date bark into pieces then drizzling two pieces with extra caramel before serving.

Notes

Store the bark in an airtight container in the refrigerator for 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1piece | Calories: 223kcal | Carbohydrates: 38g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 83mg | Potassium: 347mg | Fiber: 3g | Sugar: 30g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg