caramel apple yogurt bark

0 Prepare a 9x13 sheet tray or baking dish with parchment paper. It it won't stay in place, crumple it up, then spread it out.Melt your [wprm-ingredient text="1/4 cup chocolate chips" uid="2"] in 30 second increments, then mix in a little bit of the [wprm-ingredient text="1.5 cups Skyr yogurt" uid="0"] to essentially temper the mixture so the chocolate doesn't freeze up. Then add the rest. Finally, add the [wprm-ingredient text="3 tbsp caramel syrup" uid="1"]. Spread this on a sheet tray into an even layer. Pop this in the freezer while you make the next layer.
1 Melt the remaining [wprm-ingredient text="1 cup chocolate chips" uid="8"] with the [wprm-ingredient text="1/2 tsp coconut oil" uid="9"] in the microwave for 30 seconds at a time, stirring in between until melted. Spread this evenly over the yogurt mixture. Reserve a tablespoon or 2 of chocolate for drizzling.It's helpful to pour a little all over in dots essentially so it's easier to spread since it's a thin layer. I like to use the back of a spoon or an offset spatula to spread it as thin as possible. It's ok if some of the yogurt gets pulled up into the chocolate layer. 
2 Drizzle the [wprm-ingredient text="1/4 cup caramel syrup" uid="5"] on top. Then, sprinkle the chopped up [wprm-ingredient text="1 apple" uid="4"] (make sure it's chopped very small, like 1/4"-1/2" cubes) and crushed [wprm-ingredient text="1/4 cup pretzels" uid="3"] all over. Finish with a last drizzle of the remaining 1-2 tbsps of chocolate.
3 Freeze for at least 6 hours, then break up and enjoy! It's best if you let it sit at room temperature for 5 or so minutes before biting in.