1. Melt the dark chocolate chips in a microwave-safe bowl. Melt in 15 to 30 second intervals, checking and stirring each time so that the chocolate doesn't burn.

2. In a small bowl, heat the caramel and cream for 15 seconds. Stir to combine until smooth.

3.  Spread the melted chocolate out onto a parchment paper lined cookie sheet. The chocolate mixture should be about 1/4″ thick.

4. Press the pretzels into the sheet of chocolate. Tip: be sure to press firmly so that the pretzels really stick into the chocolate.

5. Drizzle the caramel over the dark chocolate.

6.  Sprinkle the sea salt all over the chocolate.

7.  Place the chocolate in the fridge and allow it to harden completely before breaking into smaller pieces.