Line your pan.
Place parchment or wax paper on a baking sheet to prevent sticking and allow for easy removal.

Melt the chocolate.
Add chocolate chips to a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth.

Create the chocolate base.
Pour about two-thirds of the melted chocolate onto the lined baking sheet and spread into an even rectangle, about ¼-inch thick.

Add pretzels.
Press pretzels lightly into the warm chocolate. You can use whole mini pretzels or crush them slightly for a more varied texture.

Melt the caramel.
In a separate microwave-safe bowl, combine the caramel bits and heavy cream. Heat in 30-second intervals, stirring until fully melted and smooth.

Drizzle caramel.
Pour the melted caramel over the pretzels, spreading evenly.

Top with remaining chocolate.
Drizzle the rest of the chocolate over the caramel layer. Swirl with a toothpick for a marbled effect if desired.

Sprinkle sea salt.
Lightly sprinkle sea salt over the bark while it’s still soft so it adheres well.

Chill to set.
Place the baking sheet in the refrigerator for about 1 hour or until fully hardened.

Break into pieces.
Once chilled and set, break the bark into uneven chunks or cut into uniform pieces.