Caramel Apple Chocolate Bark

For the baked apples:

1. Preheat oven to 200°F. Line an 11x7-inch baking sheet with parchment paper; set aside.
2. Thinly slice apple using a very sharp knife or a mandolin. Place apple slices in a single layer on prepared baking sheet. Sprinkle with sugar.
3. Bake for two hours, flipping apples halfway through baking. Turn off oven and let apples cool completely. Crush apple chips into large pieces; set aside.

For the bark:

1. Line an 11x7-inch baking sheet with parchment paper; set aside.
2. In a medium microwave-safe bowl, microwave chocolate for 45 seconds and stir. If not completely melted, microwave in 15-second intervals, stirring after each interval, until smooth.
3. Pour chocolate onto prepared baking sheet and spread into a rectangle. Top with apple chips. Set aside.
4. In a small microwave-safe bowl, microwave caramels for 30 seconds and stir. If not completely melted, microwave in 10-second intervals, stirring after each interval, until smooth. (Some caramels may need a little milk added to soften caramels into a drizzle stage. If needed, add one teaspoon of milk and stir until smooth.) Drizzle caramel on top of bark.
5. Chill bark in refrigerator for 30 minutes, or until hardened. Break into large pieces and serve.