Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 375°F.
Cover the baking sheet with crushed pretzel pieces and set aside.
In a medium saucepan over medium heat, add salted butter, cannabis-infused butter, and light brown sugar. Gently stir until both butters have melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil untouched for 3-4 minutes, the color will turn a golden brown.
Gently drizzle the caramelized mixture all over the crushed pretzels until the entire baking sheet is covered, it’s fine to have a few empty spots, the caramel will melt even more in the oven.
Bake in the oven for 7 minutes. Remove from the oven and immediately add chocolate chips evenly over the top of the caramel and allow to melt for 1 minute.
Using a rubber spatula, gently spread the melted chocolate evenly over the caramel. Finish with a light sprinkle of flaky finishing salt.
Cool to the touch in room temperature then refrigerate and let the salted caramel pretzel bark chill completely before breaking into 1 1/2″, bite-sized pieces.