Line a rimmed 9x13 inch baking sheet with parchment paper. Set aside.
In a microwave safe bowl, melt the milk chocolate chips for approximately 60 seconds, stirring well, and then for 15 seconds increments until smooth. Do not overheat.
Pour the chocolate into the prepared baking sheet, spread evenly with an offset spatula.
Evenly sprinkle the pretzels over the chocolate, pressing down into the chocolate. Top with dried apple pieces, also gently pressing down.
In a microwave safe bowl, melt the caramel pieces for 60 seconds, stirring to smooth them out. Drizzle or dollop caramel over top of the apple and pretzels.
Melt the white chocolate wafers in a piping bag or a microwave safe bowl for 60 seconds, stirring until smooth. Drizzle over the caramel.
Place in the refrigerator for 10 minutes to start setting, then finish setting on at room temperature.
When chocolate has hardened, break or cut into piece. Store in an airtight container at room temperature.
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