Line a baking sheet with parchment paper or a silicone mat to prevent sticking.

In a microwave-safe bowl, combine 1 cup of milk chocolate chips and 1 tablespoon of oil. Microwave in 20–30 second intervals, stirring in between, until the mixture is smooth and fully melted. You can also melt it using a double boiler if you prefer.

Pour the melted chocolate onto the prepared baking sheet and spread it out into a rectangle about ¼-inch thick. Immediately sprinkle 1 1/4 cups of crushed pretzels evenly over the warm chocolate, gently pressing them in to ensure they stick.

Dice 1 apple into small bite-sized pieces. Toss the diced apples with 1 teaspoon of fresh lemon juice to prevent browning, and pat them dry with paper towels to remove excess moisture.

Evenly scatter the diced apples over the chocolate and pretzels. Drizzle the 2/3 cup of thick caramel sauce over the top in thin streams for a beautiful finish. If using, sprinkle 1/2 cup of Heath bits for added crunch. A light sprinkle of flaky sea salt can also enhance the flavors.

Place the tray in the fridge for about 2-3 hours, or until the chocolate and caramel are firm. This step is crucial for achieving the right texture.

Once set, lift the parchment paper and break the bark into pieces with your hands or cut it with a sharp knife for more uniform pieces.

Store the bark in the refrigerator to keep it fresh and delicious.