Prepare a baking sheet by lining it with wax paper.
Melt 10 oz of chocolate and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
Melt caramels and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
Spread the melted chocolate in a ΒΌ-inch layer over the wax paper. Press the pretzels down into the chocolate firmly. Drizzle the melted caramel over the pretzels. Place baking sheet in the freezer for 5 minutes.
Melt remaining 4 oz of chocolate with 2 Tbsp coconut milk in double boiler or in microwave until smooth. Drizzle lightly over cooled bark, then return to freezer for more 5 minutes.
Chop into chunks and serve. Can be sealed in an airtight container and stored at room temperature for 7-14 days.
