‎12 ounces maple or brown sugar bacon
Two 12-ounce packages milk chocolate bits
1 1/2 cups chopped peanuts (salted or not)
10-ounce bag soft candy caramels
Large flake sea salt

Line a baking sheet with waxed paper

Heat a large saute pan over medium-high. Working in batches, add the bacon and cook until very crisp, about 10 to 12 minutes. Transfer to paper towels to drain, then repeat with remaining bacon. Set aside to cool completely. Once cooled, crumble the bacon into small pieces.

Place the chocolate bits in a medium microwave-safe bowl. Microwave on high for 1 to 2 minutes, stirring every 20 seconds, or until melted and smooth. Pour the chocolate onto the prepared baking sheet, then tap it on the counter to settle the chocolate into an even, smooth puddle.

Immediately sprinkle the peanuts and bacon evenly over the chocolate. Allow the chocolate to fully harden, about 15 to 20 minutes.

Meanwhile, place the caramels in a medium microwave-safe bowl. Microwave on high for 1 to 2 minutes, stirring every 20 seconds, or until melted and smooth. Drizzle the caramel over the bark, then sprinkle lightly with the sea salt. Allow to cool and harden, then break into pieces.