Recipe by: Garianne Sheridan | @gariannestable | gariannestable.com
Photos by: Chelsea Chorpenning

Makes 1 (10-in by 12-in.) sheet of bark; Serves 4 to 6

Instructions:

1. Core and chop the apples (but leave the peel on). Place the pieces in a large bowl and sprinkle with lemon juice to prevent browning.
2. Line a rimmed baking sheet at least 10 x 12 in. with parchment paper. Melt the chocolate chips in a small saucepan over low heat on the stovetop, or in a microwave-safe bowl at 30-second intervals in the microwave. Spread all but about 1 tbsp. of the melted chocolate over the parchment into a 10 x 12–in. rectangle.
3. Scatter pretzels in an even layer on the surface of the chocolate.
4. Place the caramel sauce in a microwave-safe bowl and microwave for about 20 seconds, then spread all but about 1 tbsp. over the pretzels.
5. Top with the apple pieces. Drizzle the reserved chocolate and caramel over the bark. Freeze until hardened, at least 2 hours. To serve, break with a clean hammer (fun way) or chef’s knife (more normal way). Store leftovers in an airtight container in the freezer.