Directions

• Line a rimmed 9×13 inch baking sheet with parchment paper. Set aside.
• In a microwave safe bowl, melt the milk chocolate chips for approximately 60 seconds, stirring well, and then for 15 seconds increments until smooth. Do not overheat.
• Pour the chocolate into the prepared baking sheet, spread evenly with an offset spatula.
• Evenly sprinkle the pretzels over the chocolate, pressing down into the chocolate. Top with dried apple pieces, also gently pressing down.
• In a microwave safe bowl, melt the caramel pieces for 60 seconds, stirring to smooth them out. Drizzle or dollop caramel over top of the apple and pretzels.
• Melt the white chocolate wafers in a piping bag or a microwave safe bowl for 60 seconds, stirring until smooth. Drizzle over the caramel.
• Place in the refrigerator for 10 minutes to start setting, then finish setting on at room temperature.
• When chocolate has hardened, break or cut into piece. Store in an airtight container at room temperature.