Line a large baking sheet with parchment paper or a silicone baking mat.

In a medium heavy-bottomed saucepan over medium-low heat, combine the sugar, ½ cup of the heavy cream, corn syrup, butter and salt. Let the ingredients melt together slowly, stirring occasionally, until the mixture is completely smooth and the butter is fully melted. (Don’t be tempted to turn up the heat—taking it slow here ensures a silky, even caramel!)

Carefully pour in the remaining ½ cup of heavy cream—again, no stirring! Let the mixture continue cooking until the temperature reaches 245-248°F. Remove from heat and stir in the vanilla.

While the caramel cools, place the chocolate chips and coconut oil in a large microwave-safe bowl. Microwave on 50% power for 20-second increments at 50% power, stirring after each increment until completely melted and smooth.

Pour about ⅔ of the melted chocolate onto the prepared pan and spread it into an even layer. Scatter the pretzels over the top, pressing them gently into the chocolate. It’s okay if they overlap slightly!

Pour the caramel evenly over the pretzels, making sure it touches as many of them as possible—this is what holds the bark together.

Drizzle the remaining melted chocolate over the top. You can use a spoon or transfer the chocolate to a small plastic bag, snip off a corner and pipe it on for a more controlled drizzle. Sprinkle with flaky salt.

Refrigerate the pretzel bark until the chocolate has set, about 1 hour. Once set, break into pieces.