This is a straightforward recipe, but it is essential to follow the steps.
Line a small sheet pan (We used a 9X13) with parchment paper.
Crush the pretzels and set aside.
Dice your apples and set aside.
Pour the chocolate chips into a double boiler over low heat. Occasionally stir until the chocolate begins to melt. Add one teaspoon of coconut oil to the melted chocolate and stir until well combined. This ingredient helps to keep the chocolate smooth.
*If you don't have a double boiler, you can use a microwave-safe bowl and microwave the chocolate chips at 30-second intervals, stirring between each interval until the chocolate is completely melted and smooth. Add the coconut oil and stir until well combined.
Working quickly, pour 2/3rds of the melted chocolate over the paper and spread the melted chocolate evenly on the parchment paper, leaving at least 1-2” from the edges of the sheet pan. Reserve some of the melted chocolate to drizzle on the top.
Sprinkle the crushed pretzels over the melted chocolate, then add the diced apples on top of the pretzels. Gently press the apples and crushed pretzels into the melted chocolate.
(optional) If you are using caramels, melt them over a double boiler or in a microwave-safe bowl in the microwave at 30-second intervals. As soon as the caramel is melted, use a small spoon and drizzle it over the assembled bark. Caramel sets up quickly.
Top the bark with the remaining melted chocolate and place the pan in the refrigerator for at least one hour.
Using your hands, break apart the bark and serve.
Any remaining bark will need to be frozen to prevent the apples from browning.