18 oz semi-sweet chocolate chips
1/4 cup candy canes, roughly crushed
1/2 cup pretzels, roughly crushed
fine sea salt
Line a small rimmed baking sheet with foil.
Fill a saucepan about a quarter ways full with water. Place the pot over a medium flame. Take a large, heatproof bowl and set it on top of the saucepan. Pour the chocolate chips into the bowl and stir regularly until completely melted. Pour the chocolate onto the foil and spread out evenly using a spatula.
Sprinkle the swirled chocolate with candy cane pieces, pretzels and sea salt. Place the pan into the refrigerator until set, about 1 hour. Break the bark into pieces and store in an airtight container.