Combine the chocolate chips and coconut oil in a small microwave-safe bowl, then heat in two to three 30-second intervals, stirring between each, or melt them together over a double boiler. Stop when the mixture looks glossy and falls from the spatula in a smooth ribbon, with no unmelted chips remaining.

Wash the apple and cut it into small pieces, peeling it first only if you prefer. The pieces should be bite-sized and dry on the surface before they meet the chocolate.

Cover a baking sheet with parchment, hold back some melted chocolate for the finishing drizzle, and spread the rest evenly with a rubber spatula. A consistent thickness helps the sheet support the toppings without leaving thin, fragile patches.

Arrange the pretzels in rows over the soft chocolate, then scatter the apple pieces across them. Gentle contact with the chocolate helps anchor the toppings without burying their crunch.

Distribute the caramel over the toppings in drizzles, follow with the reserved chocolate, and finish with flaky sea salt if desired. Spread the drizzles across the sheet so each piece gets caramel without a heavy pool in one spot.

Place the baking sheet in the freezer for approximately one hour, until the chocolate sets completely. The sheet should feel firm through the center rather than bend when lifted from the parchment.

Lift the solid bark from the parchment and break it into pieces, then place any leftovers in an airtight container in the freezer. The cold chocolate should fracture firmly, holding the pretzels and apple pieces in the resulting shards.