Line an 8x8 pan with parchment paper; be sure that all sides are covered. Lining the pan will make it easier to release the bars when they are ready to cut.
Pour the mini pretzels into a bag and crush them with a rolling pin. Set aside.
On medium low heat, melt the chocolate almond bark on the stove until nice and creamy.
Also melt the caramels over medium low heat.
Once the chocolate and caramel is ready, pour half of the almond bark into your pan.
Layer with half of your crushed pretzels.
Now drizzle the pretzels with your caramel.
Top your bars with some more almond bark and the rest of your pretzels.
Place the pan into your freezer for at least 30-60 minutes, until hardened.
Lift the bars out with the parchment paper, and cut into bars.
Serve & enjoy!