Prep Time: 10 mins Chill Time: 2 hrs Yield: 20-30 pieces
Gluten Free | Vegan | Dairy Free
This Caramel Apple Chocolate Peanut Butter Bark is a great sweet and salty snack for the fall time. A chocolate peanut butter base is topped with pretzels, green apples, homemade date caramel sauce and flaky sea salt. The toppings are easily customizable and this bark can be made entirely dairy and gluten free.
Chocolate barks are one of my favorite things to make, like my Chocolate Peppermint Oreo Bark. They’re so fun to make with minimal work and are so easily customizable.
This bark doesn’t have to be gluten or dairy free, it can easily be swapped out with “regular” toppings. I used dairy free chocolate chips, gluten free pretzels, and my homemade date caramel sauce to keep this dairy free caramel apple bark completely dairy and gluten free. Feel free to swap in your favorite chocolate, normal pretzels, and regular ole’ caramel sauce. It’d be just as delicious!
Want more chocolate fall recipes?
- Pumpkin Peanut Butter Cups
- Chocolate Pumpkin Mousse
- Pumpkin Peanut Butter Chocolate Covered Frozen Bananas
- Gluten Free Pumpkin Chocolate Chip Muffins
- Pumpkin Chocolate Chip Biscotti
Ingredients in Dairy Free Caramel Apple Bark:
Chocolate Chips- your favorite bag of chocolate chips. I used dairy free ones.
Coconut Oil– this helps to smooth out the chocolate. Use refined coconut oil so there is no coconut taste or smell.
Peanut Butter- I personally love the addition of peanut butter to the chocolate, but if you’re not a fan just omit it. I used a natural, runny peanut butter that was made of just peanuts and salt.
Pretzel Sticks- you can use gluten free or regular. My favorite gluten free ones are Snyder’s Gluten Free Pretzel Sticks.
Green Apple- I used a Granny Smith, but you can also customize this and use your favorite apple.
Caramel Sauce- to keep it dairy free, I used my homemade dairy free date caramel sauce. I added an extra 1/4 cup almond milk to the original recipe to thin it out and make it drizzle-able.
Flaky Sea Salt– the perfect salty crunch that isn’t overpowering. My absolute favorite.
Mini Chocolate Chips*- I added these on top for an extra crunch and texture, but its optional!
Tools needed to make Caramel Apple Chocolate Peanut Butter Bark:
- Measuring cups and spoons
- Glass bowl or double boiler
- Silicone spatula
- Cutting board and knife
- Baking sheet
- Parchment paper- I used my go-to parchment paper sheets to perfectly line my baking sheet
How to make dairy and gluten free Caramel Apple Chocolate Peanut Butter Bark:
Make the base: Melt the chocolate and coconut oil by your preferred method. Stir in the peanut butter while the chocolate is still warm.
Prep the toppings: While the chocolate is melting, prep the toppings. Dice the apple and chop the pretzels.
Make the bark: Line a baking sheet with parchment paper. Spread the chocolate peanut butter out on the parchment paper into an even layer, a little less than a 1/4″. Top with pretzels, apples and drizzle caramel on top. Top off with flaky sea salt.
Chill the bak: Chill the bark in the fridge or freezer until set. I like the freezer as it does not turn the apples brown, or make them soggy.
Cut or break into pieces: Cut or break the bark into pieces.
How to make Caramel Apple Chocolate Peanut Butter Bark:
How to store Dairy Free Caramel Apple Bark:
I personally like to store this bark in the freezer . Store in an airtight container and enjoy for up to 2 months.
Want to save this recipe for later? Pin it to your favorite recipe board!
Craving other delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
Caramel Apple Chocolate Peanut Butter Bark
Course: Dessert, Snacks20-30
servings10
minutes2
hours2
hours10
minutesThis Caramel Apple Chocolate Peanut Butter Bark is a great sweet and salty snack for the fall time. A chocolate peanut butter base is topped with pretzels, green apples, homemade date caramel sauce and flaky sea salt. The toppings are easily customizable and this bark can be made entirely dairy and gluten free.
Ingredients
- Chocolate Peanut Butter Base
12 oz (about 2 cups) chocolate chips
1 Tablespoon coconut oil
1/4 cup peanut butter
- Toppings
1/2 cup pretzel sticks, chopped
1 medium green apple
Caramel Sauce, drizzled (I used my Dairy Free Date Caramel)*
Mini Chocolate Chips- optional
Directions
- Melt the chocolate and coconut oil by your preferred method. Stir in the peanut butter while the chocolate is still warm.
- While the chocolate is melting, prep the toppings. Dice the apple and chop the pretzels.
- Line a baking sheet with parchment paper. Spread the chocolate peanut butter out on the parchment paper into an even layer, a little less than a 1/4″. Top with pretzels, apple and drizzle caramel on top. Top off with flaky sea salt.
- Chill the bark in the fridge or freezer until set. I like the freezer as it does not turn the apples brown, or make them soggy.
- Cut or break the bark into pieces.
- Enjoy!
Recipe Video
Notes
- *I added an extra 1/4 cup of almond milk to the original recipe to thin it out and make it drizzle-able.
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