Type what you have

Ingredients

• ✓ apple chip
• semisweet chocolate chip
• caramel bit
• pretzel
• pecan

Instructions

1. 1 Line a 13x18-inch baking sheet with parchment paper; set aside.
2. 2 Place 2 cups chocolate chips in a microwave-safe bowl; melt in the microwave in 30-second intervals until smooth, stirring after each interval.
3. 3 Spread chocolate onto the prepared baking sheet in a thin, even layer. Cool.
4. 4 Place caramel bits in a separate microwave-safe bowl; melt in the microwave in 30-second intervals until smooth and bubbles, stirring after each interval.
5. 5 Drizzle caramel over chocolate, swirling evenly using a spatula; top with pretzels, pecans, and apple chips until fully covered. Place a separate large sheet parchment paper on top; press toppings into caramel by pressing on parchment paper. Chill in the refrigerator, about 15 minutes. Remove and discard top parchment paper.
6. 6 Place remaining ½ cup chocolate chips in a separate microwave-safe bowl; melt in the microwave. Transfer melted chocolate to a resealable plastic bag; cut off a small corner, then drizzle evenly over bark.
7. 7 Chill in refrigerator, 2 to 3 hours. Cut bark into squares or break into large pieces to serve.

By Annie Campbell

Ingredients

• ✓ apple chip
• pumpkin seed
• olive oil
• olive oil
• apple cider vinegar
• white sugar
• mustard
• mayonnaise
• shallot
• black pepper
• romaine lettuce
• baby spinach
• cranberry
• bleu cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Toss pepitas with 1 teaspoon olive oil in a bowl; spread onto a baking sheet.
2. 2 Toast in the preheated oven until pepitas start to turn golden brown and become fragrant, about 5 minutes. Let cool.
3. 3 Combine 1/3 cup olive oil, vinegar, sugar, mustard, mayonnaise, shallot, and black pepper together in a container with a tight-fitting lid. Screw on lid tightly and shake dressing vigorously.
4. 4 Toss the toasted pepitas, dressing, romaine lettuce, spinach, apple chips, cranberries, and bleu cheese together in a large bowl.

By Dianne