Melt semi sweet chocolate chips in a microwave safe dish by microwaving on 80% power in 30 second intervals stirring at each interval until melted.
Spread melted chocolate on a 12x18 cookie sheet lined with parchment paper. Leave the parchment paper large enough to stick out of the sides for easy removal later.
Drizzle lightly with caramel syrup. Sprinkle the rest of the ingredients on top of the melted chocolate. Press down gently.
Refrigerate until bark hardens, about 30 minutes. Break the bark into serving sized pieces. Serve chilled. Enjoy!
