Line a rimmed half sheet pan with parchment paper. Spread the mini pretzels out in a single layer across the entire pan, fitting them as close together as possible without overlapping. Every pretzel should be lying flat. Set the pan aside.

If your caramel sauce is thick and not easily pourable, warm it gently in a small saucepan over low heat or in the microwave in 15-second bursts, stirring between each, until it is fluid and pourable. You do not want it bubbling, just warm enough to drizzle.

Pour or drizzle the caramel sauce evenly over the pretzels, using an offset spatula or the back of a spoon to spread it so that most of the pretzels have some caramel on them. It does not need to be perfect. Let the caramel settle for about 2 minutes.

Melt the chocolate chips and coconut oil together. The easiest method is a microwave-safe bowl in 30-second intervals, stirring well after each one, until the chocolate is fully melted and smooth. This usually takes 2 to 3 intervals. Do not overheat or the chocolate will seize. You can also use a double boiler over gently simmering water if you prefer.

Pour the melted chocolate over the caramel and pretzel layer. Use an offset spatula to spread it into an even layer that covers everything from edge to edge. Work quickly because the chocolate will start to set as it hits the cooler caramel.

Immediately scatter the flaky sea salt evenly over the top of the warm chocolate. Do not wait or the salt will not stick. Press it down very gently with your fingertips if needed.

Let the bark set completely at room temperature for 1 hour, or slide the pan into the refrigerator for 20 to 25 minutes if you are short on time. The bark is ready when the chocolate is fully firm and does not leave a fingerprint when touched. Break it into irregular pieces by hand and serve, or store in an airtight container.