Directions:

• Prepare a large cookie sheet (13” X 18”) by lining it with parchment paper.
• Melt 2 cups of chocolate chips in the microwave. (Set the remaining ½ cup aside for drizzling later.) Start with 30 seconds on high power. Stir well. Then cook for 15 seconds at a time on high power. Only cook them until you can stir the chocolate chips smooth. Spread this onto the prepared cookie sheet.
• Place the pretzels in one even layer all over the top of the chocolate.
• Unwrap and melt the caramels in the microwave. Again, start with 30 seconds on high power then stir well. Continue cooking for 15 second intervals stirring well in between. Cook this until it gets bubbly.
• Dice the apples. Pat them with paper towels to remove excess moisture.
• Mix the diced apples into the melted caramel. Pour this mixture evenly over the base, then carefully spread.
• Place the pan into the fridge and allow it to cool for half an hour.
• Melt the remaining ½ cup of chocolate chips and drizzle it over the bark.
• Return the bark to the fridge until completely set. (This may take a few hours.)
• Then you may remove it from the fridge and cut it up into pieces.