Melt chocolate in double boiler or microwave. Add in peppermint extract and mix until combine.
Spread chocolate on a parchment paper lined baking sheet and use a spatula to spread into a thin layer. Then sprinkle hazelnuts, coconut chips, caramel sauce and coarse sea salt across the chocolate until completely covered.
Place in fridge and let cool for 10-20 minutes until hard. Use a knife to break bark into pieces. Serve immediately, store in fridge.