1. Prepare the Baking Sheet:
   • Line a large baking sheet with parchment paper and set it aside.
2. Melt the Chocolate:
   • In a microwave-safe bowl, combine the chocolate chips and microwave in 30-second intervals, stirring between each, until fully melted and smooth.
3. Assemble the Base Layer:
   • Pour about two-thirds of the melted chocolate onto the prepared baking sheet.
   • Use a spatula to spread the chocolate into an even layer.
4. Add the Pretzels:
   • Arrange the mini pretzels over the melted chocolate, pressing them down gently to ensure they stick.
5. Prepare the Caramel Sauce:
   • In another microwave-safe bowl, combine the unwrapped caramel candies and heavy cream.
   • Microwave in 30-second intervals, stirring between each, until the caramels are melted and the mixture is smooth.
6. Drizzle the Caramel:
   • Evenly drizzle the melted caramel over the pretzel layer.
7. Add Remaining Chocolate:
   • Drizzle the remaining melted chocolate over the caramel layer, creating a marbled effect if desired.
8. Sprinkle Sea Salt:
   • Lightly sprinkle sea salt over the top of the bark to enhance the sweet and salty flavor.
9. Set the Bark:
   • Allow the bark to set by chilling it in the refrigerator for about 2 hours, or until firm.
10. Break into Pieces:
    • Once fully set, break the bark into desired-sized pieces and enjoy!

Storage:

• Store the Salted Caramel Pretzel Bark in an airtight container at room temperature for up to two weeks.
• For longer storage, keep it in the refrigerator for up to a month.