Rip off a piece of wax paper and cover a cookie sheet. (see hint below)
In a microwave safe bowl, microwave the caramel bits with 2 tablespoons water for 2 minutes. Then stir and microwave for additional 30 second intervals till fully melted.
Place both packages of chocolate chips in a separate bowl and melt in the microwave or place on the stove with a double boiler and stir until melted and glossy.
Spread the melted chocolate with a spatula on the wax paper, making sure the chocolate goes all the way to the edges.
With a spoon drop dollops of the caramel onto the chocolate.
Take a spatula and swirl it into the chocolate in an up and down motion across the pan creating swirled ribbons.
Sprinkle the salt across the top. Donâ??t be stingy with the salt.
Place your cookie sheet in the freezer for about 15 minutes.
Take it out of the freezer and break the bark into pieces. I turn it over when attached to the wax paper and and hit it with my meat mallet to break it apart.
Pull off of the wax paper and layer in a food safe container with parchment paper and refrigerate till ready to serve.