Begin by placing chopped milk chocolate in a microwave-safe bowl. Heat in the microwave for 30-second intervals, stirring well between each, until completely melted and smooth, about 1-2 minutes total.

While the chocolate is melting, line a baking sheet with parchment paper.

Once melted, pour the chocolate onto the prepared baking sheet and spread it evenly into a ½ inch thick layer.

Evenly sprinkle the toffee bits and diced apple pieces over the melted chocolate layer, pressing them down to adhere.

Generously drizzle caramel sauce over the toppings and sprinkle a pinch of sea salt on top.

Place the baking sheet in the refrigerator and let it chill for about 1-2 hours until the chocolate is completely hardened.

Once chilled, carefully remove the bark from the parchment paper and break it into irregular pieces.