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1
Line a pan with aluminum foil or parchment paper and spread pretzels evenly over the bottom (mine didn't overlap, I arranged them next to each other).
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2
Now, preheat the oven to 350 F.
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3
Melt butter, yogurt, and sugar in a medium saucepan on medium heat. Bring to a boil, and stir continuously until mixture thickens, sticks to the bottom of the pan and forms a smooth caramel. Let it bubble a few minutes more so it is nice and thick.
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4
Pour caramel over the pretzels, making sure there is some caramel on all of them. Bake for 5 minutes. Then remove pan from oven, sprinkle chocolate chips over the top and bake another 2 minutes.
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5
Then remove the pan from the oven. Spread the chocolate around with a spatula until it is mostly melted and covering most of the pretzels. Then sprinkle everything generously with sea salt and almonds (if desired). Let the pan sit on the counter top for about 5 minutes and then place in the freezer to harden For at least an hour.
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6
Break bark into piece with your hands. This is best stored in an airtight bag in the freezer. Take some out and enjoy when the mood strikes.
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7
Recipe adapted from Betty Crocker (December 2010 Holiday Cookies).
