In a microwave-safe bowl, combine chopped milk chocolate. Heat in 30-second intervals, stirring after each until fully melted and smooth, about 1-2 minutes in total.

While the chocolate melts, line a baking sheet with parchment paper to prevent sticking and allow easy removal.

Once melted, pour the chocolate onto the lined baking sheet, spreading it into a layer approximately ½ inch thick.

Sprinkle the toffee bits and diced apples over the chocolate, pressing them down gently to help them stick.

Drizzle caramel sauce over the toppings in a zigzag pattern and sprinkle sea salt on top.

Transfer the baking sheet to the refrigerator and chill for 1-2 hours, or until the chocolate is completely hardened.

Remove the bark from the refrigerator, lift off the parchment paper, and break into irregular pieces to serve.