Step 1

Make the salted caramel: Add the sugar and water to a medium saucepan. Stir to combine, then cook over medium-high heat without stirring for 13–15 minutes, or until the mixture turns dark amber in color.

Step 2

Turn off the heat and carefully pour in the heavy cream. Whisk until the mixture is smooth, then add the butter and salt and whisk until fully incorporated. Let cool to room temperature, about 1 hour.

Step 3

Once the caramel has cooled, make the apple bark: Line a 9 x 13-inch (22 cm x 33 cm) rimmed baking sheet with parchment paper.

Step 4

Fill a small pot with about 1 inch (2.54 cm) of water and bring to a near boil. Add the chocolate to a heatproof bowl and set atop the pot of water, making sure the water is not touching the bottom of the bowl. Stir with a spatula until chocolate is completely melted, 1½-2 minutes.

Step 5

Transfer ½ cup (120 ml) of the melted chocolate to a resealable plastic bag and set aside. Pour the remaining melted chocolate onto the prepared baking sheet and spread evenly with a spatula.

Step 6

Scatter the pretzels atop the melted chocolate in an even layer, then carefully pour 1 cup (240 ml) of the salted caramel over the pretzels and spread evenly (store the remaining caramel in a sterile container in the refrigerator for up to 3 weeks).

Step 7

Top with the Granny Smith apples, then snip a ¼-inch opening in the corner of the bag with the melted chocolate and drizzle over the apples.

Step 8

Refrigerate for 2 hours, until set, then cut the bark into pieces of your desired shape and size. Store the bark in the refrigerator until ready to serve (no longer than 24 hours or the pretzels will begin to get soggy).

Step 9

Enjoy!