Step 1

Preheat oven to 325 degrees Fahrenheit.

Step 2

Cover a cookie sheet with aluminum foil. Spread out mini pretzels in an even layer over the covered cookie sheet.

Step 3

In a small saucepan over medium heat, melt butter and brown sugar. Stir, and allow mixture to come to a boil and then cook for 4-5 minutes, stirring so that it doesn't burn.

Step 4

Pour the melted butter brown sugar mixture over top of the pretzels. Place in preheated oven and bake for 8-10 minutes until the brown sugar mixture is bubbling.

Step 5

Remove from the oven and sprinkle chocolate chips evenly over the top. Let sit for ten minutes until the chips are melted. You will know it's ready when the chocolate chips become completely shiny.

Step 6

Use a dull knife or a pastry spreader to carefully spread the melted chocolate in an even layer across the top of the caramel pretzel layer. Sprinkle with sea salt.

Step 7

Put baking sheet in the freezer (make sure it's completely flat) and allow to cool and harden for at least 45 minutes.

Step 8

Once cooled, gently peel bake the aluminum foil. Break apart the chocolate caramel pretzel bark into portions.