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Line a baking dish with parchment paper.
In a microwave-safe bowl or using a double boiler, combine the semi-sweet chocolate chips and coconut oil. Microwave in 20-second intervals, stirring after each interval, until the chocolate and coconut oil are fully melted and well combined.
Pour half of the melted chocolate and coconut oil mixture evenly into the bottom of the lined baking dish, spreading it into an even layer using a spatula.
While the chocolate layer is still soft, press the long pretzel sticks gently into the chocolate, arranging them in an even layer.
Sprinkle the chopped green apple chunks evenly over the pretzel sticks.
Drizzle the ½ cup of caramel sauce over the apple chunks and pretzels.
Drizzle the remaining melted chocolate and coconut oil mixture on top of the caramel layer.
Sprinkle sea salt flakes over the entire surface of the bark to add a delightful sweet and salty contrast.
Allow the bark to cool at room temperature until the chocolate, caramel, and apple chunks have set. This may take a few hours, or place it in the refrigerator for quicker setting.
Once completely set, use a knife or hands to break the Caramel Apple Pretzel Bark into bite-sized pieces.
Serve immediately, or store in an airtight container in the fridge for 1-2 days.