6 - 8 ounces mini pretzels, broken into smaller pieces (enough to cover pan in single layer)
½ pound butter
½ pound packed light brown sugar
2 Tbl heavy whipping cream
1 pound semisweet chocolate chips
Preheat the oven to 375 degrees F.
Line a 10x15 baking pan with aluminum foil or parchment paper. Cover the bottom of the pan in a layer of broken mini pretzels. Set aside.
In a small or medium saucepan over medium heat, combine the butter, brown sugar and evaporated milk. When the mixture starts to gently simmer and bubble, let it cook for 5 minutes without stirring. Immediately pour the hot caramel mixture over the pretzels in a back and forth motion to cover most of the pretzels (a few empty/dry spots are ok as the caramel will fuse together during baking.)
Bake for 5 minutes. Remove the pan from the oven and immediately sprinkle chocolate chips evenly over the top of the hot caramel and pretzels. Let the chocolate chips sit for 2-3 minutes until they melt. Use an offset spatula or rubber spatula to gently spread the melted chocolate over the caramel. Lightly sprinkle with sea salt.
Let the bark cool completely at room temperature then refrigerate if needed to help the chocolate set up. Cut or break into pieces.