Melt the chocolate by placing 1¾ cups of milk chocolate chips in a microwave-safe bowl, heating on high for 15 seconds at a time until smooth, about 1 to 2 minutes.

Line a baking sheet with parchment paper, pour the melted chocolate onto it, and spread it into a rectangular shape, approximately ¼ inch thick.

Press pretzels into the melted chocolate before it sets, using around half the bag to create an appealing pattern.

Dice the green apple into small pieces, about ½ inch, and pat them dry with a paper towel to minimize moisture.

Unwrap around 35 caramels, place in a microwave-safe bowl, and microwave on high for 15-second intervals until fully melted and creamy.

Mix the diced apple pieces with the melted caramels until fully coated, then spread this mixture evenly over the pretzel layer.

Refrigerate the bark for about 30 minutes until the caramel sets, then melt any remaining chocolate chips and drizzle over the top.

Return the bark to the fridge for an hour to firm up completely, then cut into bite-sized pieces.