Prepare the Baking Sheet
Line a large baking sheet with parchment paper or a silicone baking mat.

Arrange the Pretzels
Spread the pretzels in a single, even layer over the parchment. Break a few if needed to cover gaps but don’t overcrowd.

Melt the Caramel
In a saucepan over low heat, combine unwrapped caramels and heavy cream. Stir constantly until smooth (5–7 minutes).

Drizzle Caramel Over Pretzels
Evenly drizzle the melted caramel over the pretzels, using a spoon to spread it into crevices.

Melt the Chocolate
Microwave chocolate chips in a heatproof bowl in 30-second intervals, stirring between each, until fully melted and smooth.

Pour and Spread Chocolate
Immediately pour melted chocolate over the caramel layer and use a spatula to spread it evenly.

Sprinkle with Sea Salt
While chocolate is still wet, lightly sprinkle sea salt over the top. Don’t overdo it—a little goes a long way.

Cool and Break Into Pieces
Let the bark cool at room temperature for 1–2 hours or place in the fridge for 30 minutes until set. Break into pieces and serve or store.