Preheat the oven to 375 degrees F. Line an 11X17-inch rimmed baking sheet with parchment paper. Break pretzels into smaller pieces and cover the bottom of the pan. You can use more or less, as desired. Set aside.

In a small or medium saucepan over medium heat, combine the butter and honey. When the mixture starts to gently simmer and bubble, let it cook for 5 minutes without stirring. Immediately remove from heat and stir in vanilla extract and baking soda. Pour the hot caramel mixture back and forth over the pretzels, covering as evenly as you can. No need to stir pretzels or worry too much about dry spots --it's okay since the caramel will disperse more during baking.

Bake in preheated 375 degree F oven for 5 minutes. Remove the pan from the oven and place on a cooling rack. Immediately sprinkle chocolate chips evenly over the top of the hot caramel and pretzels, adding more or less to taste. Let the chocolate chips sit for 5 minutes until they melt. Use an offset spatula or rubber spatula to gently spread the melted chocolate over the pretzels, coating them evenly as best as you can. 

Let the pretzel bark cool at room temperature then refrigerate to help the chocolate set up. Peal off parchment, break into pieces and serve. For best results, store leftovers in the refrigerator for up to a week. Good luck getting it to last that long.