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

While the chocolate melts, line a baking sheet with parchment paper to prevent sticking. Once melted, pour it onto the prepared sheet, spreading it into an even layer about ½ inch thick.

Evenly sprinkle the toffee bits and diced apples over the melted chocolate, ensuring they are scattered throughout. Gently press them down into the chocolate to help them adhere.

Drizzle the caramel sauce generously over the toppings, creating a luscious layer that threads through the toffee and apples. Sprinkle a pinch of sea salt on top.

Chill the mixture in the refrigerator for about 1-2 hours or until the chocolate is completely hardened.

Once hardened, lift the bark from the parchment paper and break it into irregular pieces using your hands. Arrange on a serving platter or store in an airtight container.