1 pound milk chocolate, chopped
½ cup chopped sea salt caramels
½ cup salted cashews
1. Line a baking sheet with parchment paper; set aside.
2. Using a double boiler or in a microwave in 30-second increments at 50% power, melt the chocolate until smooth.
3. Stir in the chopped caramels and cashews. Pour the mixture onto the pan and spread into an even layer (it won't cover the whole pan). Sprinkle on some extra chopped caramels and cashews.
4. Refrigerate the pan for about 30 minutes, or until set. Break the bark into pieces and serve. Store leftovers in an airtight container in the refrigerator.