Wash your hands with soap and water before beginning.

Preheat the oven to 350°F (175°C). 

Line an 11×17-inch rimmed baking sheet with parchment paper. Spread the Glutino Gluten-Free Milk Chocolate Wafers evenly on the baking sheet in a single layer. 

Layer the pretzels on top of the wafers.

Combine butter and brown sugar in a saucepan; melt over medium heat, stirring well until mixture turns a caramel colour, about 5 minutes. Pour the caramel mixture over the pretzels and wafers, spreading it evenly.

Bake in the preheated oven until just bubbly, about 5 minutes. Remove from oven and let cool briefly.

Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, for 1 to 3 minutes. Pour chocolate over the caramel layer and spread evenly.

Transfer the baking sheet to the refrigerator and chill until the bark hardens, about 1 hour. Break the bark into pieces.