Line a small baking sheet with parchment paper.
Place dates in the bowl of a blender. Cover with hot water and allow to sit for 5 minutes. Drain water and return dates to blender. Add remaining date caramel ingredients and blend until smooth. Set aside.
Place chocolate chips and coconut oil in a microwave safe bowl. Microwave for 30 second intervals, stirring after each, until almost all chips are melted. Stir until remaining chocolate chips have melted.
Transfer melted chocolate to prepared baking sheet. Spread chocolate in an even layer. Drop spoonfuls of the date caramel on top of the chocolate. Then, using a toothpick or knife, swirl date caramel throughout the chocolate. Make sure date carmel is fully integrated and swirled in melted chocolate as it will not set firmly like the chocolate.
Sprinkle crushed pretzels over top. Sprinkle sea salt on top and then place baking sheet in the refrigerator for at least 30 minutes, or until firm.
Remove bark from refrigerator. Cut or break into pieces.
Salted date caramel pretzel bark can be stored at room temperature or in the refrigerator for 2-3 days. For the freshest, crunchiest pretzels, best eaten within the first two days.