Step 1

Prepare a baking sheet with wax paper or parchment paper. Set aside.

Step 2

Place the pretzels and potato chips in a large bowl. Crush them with your hands until they're in small pieces, but not crumbs.

Step 3

Melt the chocolate in a microwave-safe bowl in 30-second increments, stirring between each one. When it’s about 90% melted, stop microwaving and stir the chocolate to let the residual heat melt the rest of it. (Alternatively, you can melt the chocolate in a double boiler or a heat-proof bowl set over a pot of simmering water, which is what I usually do)

Step 4

Use a silicone or rubber spoon/spatula to pour and spread the chocolate onto the baking sheet until it's about ¼″ thick. (Do not spread it all the way to the edges of the pan).

Step 5

Sprinkle the potato chip/pretzel mixture onto the melted chocolate. Gently push the pieces into the chocolate.Set aside.

Step 6

Add the unwrapped caramel pieces and a tablespoon of milk to a microwave safe bowl. Melt on high in 30 second intervals until mixture is hot and about 50% melted. Remove from microwave and stir with a rubber spoon or spatula until caramels are fully melted and smooth–up to a minute of stirring. Drizzle caramel over the chocolate, potato chips, and pretzels. For extra salty chocolate bark, sprinkle flaky sea salt all over before letting it set.

Step 7

If you're in a hurry, chill the bark in the fridge for at least an hour and a half. Once it's set, break the bark into pieces. Even better, let the bark harden at room temperature for about 3 to 4 hours, or until set. Store in an airtight container at room temperature for up to a week.