Prepare the brownie mix according to the package instructions. Bake in a 9x13 pan and let cool completely.
While the brownies are cooling, unwrap the caramels and cut them in half, giving you 48 pieces of caramel.
Once the brownies are cool, cut them into 48 squares.
Wrap each brownie around a piece of caramel and roll into a nicely shaped ball; place on a sheet pan lined with a silicone baking mat or waxed paper.
Melt the chocolate almond bark and dip each caramel brownie ball into the chocolate, covering it completely. Return to the lined sheet pan and sprinkle with flaked sea salt.
Once all of the brownie bites have their chocolate coating, place in the fridge until the chocolate is set.
Move to a air-tight container and refrigerate.