Leftover Chocolate, Apple and Pretzel Bark

_INGREDIENTS:

_BARK:

• 2 small apples
• 350g leftover chocolate (like Easter eggs!) - Dark or Milk
• 40g pretzels, roughly chopped
• Pinch of salt

_{CARAMEL SAUCE:}

• 1/3 cup honey 
• 1/3 cup maple syrup 
• 25ml coconut oil 
• 2 Tbsp water

_{INSTRUCTIONS:}

1. Chop the apples into smaller chunks and place into a bowl of water with 1/2 tsp salt. Set aside for 10 minutes. This step will prolong the oxidation of the apples, stopping them from going brown too fast. (This is a great technique to use on apple slices in children’s lunch boxes too!)
2. Make the caramel sauce - In a pot add honey, maple syrup, coconut oil and water. Cook over a low-medium heat for 20 minutes, stirring often. Keep a close eye on the caramel to ensure it doesn’t burn. It is ready when the mixture has reduced slightly, the ingredients seem well combined and it’s bubbling. Remove from the heat and set aside. (If the caramel isn’t setting, this means it needs to be returned to the heat and cooked a little longer). 
3. Melt your chocolate either in the microwave or in a heat-proof bowl over a pot of boiling water. 
4. Line a baking tray with baking paper. Pour the melted chocolate onto the tray, spreading it into a rectangular shape. Sprinkle over the pretzel chunks.
5. Rinse the apple chunks and and pat dry with a clean tea towel.
6.  If the caramel has hardened in the pot, gently reheat the caramel to pouring consistency. Drizzle the caramel over the pretzels, then scatter the apples on top of the caramel while it’s still sticky. This will help keep the apples on. Season the bark with a pinch of salt.
7. Place the bark into the fridge to set for 2 hours. 
8. Once frozen and ready to serve, snap the bark into pieces. Store in an airtight container for 3-4 days in the fridge for when those sweet cravings strike!