8 ounces milk chocolate
2 tablespoons caramel
1/2 cup crushed or broken pretzels
Line a 9×9 baking dish with parchment paper or tin foil, and set aside. Add chocolate to a microwave safe bowl, and melt in 40 second intervals. (If you’re familiar with using a double boiler, that method works as well.) Stir the chocolate between each interval. Once chocolate is fully melted, add it to the baking dish. Let it cool for 10 minutes at room temperature.
Pour the chocolate into the baking dish, then top it with caramel and pretzels. Sprinkle bark with sea salt, then let it cool for 30-60 minutes in the fridge. Remove it once it’s fully hardened, and break it into pieces.