Salted Caramel

1. Combine the sugar, salt, and water in a nonstick sauce pan and heat over medium high heat for about 6-8 minutes, swirling the pan occasionally, until it turns a light amber brown color.
2. Turn the heat down to medium low and carefully pour the heavy cream into the mixture. Stir continuously for about 3 minutes or so until it has thickened slightly.
3. Transfer to a heat proof bowl or jar and chill until

Caramel Apple Bark

1. Transfer caramel to a pastry bag. Finely chop the apple.
2. Place the bittersweet chocolate in a small bowl and microwave in 15 second intervals, stirring each time, until melted.
3. Line a cookie sheet with parchment paper and pour the bittersweet chocolate out, saving just a little in the bowl. Use an offset spatula to spread it evenly until it is about ¼" thick.
4. Drizzle the caramel over the bittersweet chocolate, making sure to leave some spots bare.
5. Add finely chopped apple on top.
6. Transfer the cookie sheet to the fridge to chill for at least 30 minutes until it has set.
7. Once set, cut apart the bark into smaller pieces. Enjoy!