Melt the chocolate chips in 30 second increments in the microwave, stirring between each increment.

Line a 9x9 baking pan with foil and spread 2/3 of the melted chocolate evenly in the pan. Transfer the remaining chocolate to a piping bag.

Arrange the mini pretzels over the top of the melted chocolate.

Melt the caramels and heavy cream in 30 second increments in the microwave, stirring between each increment.

Carefully spread the melted caramel over the top of the pretzels, then drizzle the remaining melted chocolate over the top of the caramel.

Sprinkle the sea salt over the top of the bark, then place the pan in the refrigerator to chill for 1 hour.

Use the foil to remove the chocolate from the pan, then break or cut the bark into pieces before serving.