Line a baking sheet with parchment paper and spread the pretzels over the parchment paper. You can break them up or leave them whole, totally preference here. I like to leave about a cup of pretzels to break up and sprinkle over the chocolate at this point.
Set this aside while you make the toffee.
Combine the butter, sugar, and vanilla into a saucepan over medium-high heat while frequently stirring until the brown sugar is melted. The mixture should be bubbly and amber in color. This should take about 10 minutes.
Pour the melted mixture carefully over the pretzels on the parchment paper and spread it out with a wooden spoon as needed.
Spread the chocolate chips over the toffee and pretzel base. Allow the chocolate to sit on hot toffee to melt 1-2 minutes.
Once the chocolate has started to melt, spread the chocolate over the top of the pretzels and toffee until a thin layer is covering the pan.
Sprinkle with additional crushed pretzels and sea salt for an extra salty crunch.
Allow the pan to cool completely; you can place it in the fridge to help as needed.
When the bark has cooled, break it up into pieces as desired.
Share if you dare and enjoy!