First Step: Prepare the Pretzel Crust

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, or lightly grease it with cooking spray to prevent sticking.
2. Crush the Pretzels: Place the pretzels in a large zip-top bag and use a rolling pin to crush them into smaller pieces (you can also pulse them in a food processor). The pretzels should be roughly crushed, with some bigger pieces for texture.
3. Mix the Crust Ingredients: In a large bowl, combine the crushed pretzels, melted butter, granulated sugar, and brown sugar. Stir until everything is evenly mixed, and the pretzels are well-coated with the butter and sugar mixture.
4. Press the Crust into the Pan: Pour the pretzel mixture into the prepared pan and use a spoon or the back of a glass to press the mixture firmly and evenly into the bottom of the pan.
5. Bake the Crust: Place the pan in the oven and bake for 10-12 minutes, or until the crust is golden brown. Keep an eye on it to ensure it doesn’t burn.

Second Step: Make the Caramel Layer

6. Prepare the Caramel: While the crust is baking, make the caramel. In a medium saucepan over medium heat, melt the butter. Add the brown sugar, heavy cream, and a pinch of salt. Stir the mixture constantly until the butter is fully melted and the sugar dissolves.
7. Simmer the Caramel: Allow the caramel mixture to come to a gentle boil, then reduce the heat and let it simmer for about 3-5 minutes, stirring occasionally. The caramel should thicken slightly.
8. Add Vanilla: Once the caramel has thickened, remove it from the heat and stir in the vanilla extract. This adds a lovely flavor to the caramel.
9. Pour the Caramel: Carefully pour the hot caramel over the baked pretzel crust, spreading it evenly with a spatula. Be sure to cover the entire surface.

Third Step: Add the Chocolate Topping

10. Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 20-second intervals, stirring between each interval, until the chocolate is fully melted and smooth.
11. Add Vanilla: Once the chocolate is melted, stir in the vanilla extract for added flavor.
12. Spread the Chocolate: Pour the melted chocolate over the caramel layer, spreading it evenly with a spatula to cover the entire surface. The chocolate layer should be smooth and glossy.

Fourth Step: Add the Sea Salt

13. Sprinkle with Sea Salt: While the chocolate is still soft, lightly sprinkle sea salt over the top to taste. Be sure to use just a pinch or two, as you don’t want the salt to overpower the sweetness. The salt will bring out the flavors in the chocolate and caramel.

Fifth Step: Cool and Slice the Bars

14. Cool the Bars: Allow the bars to cool at room temperature for about 30 minutes, then place them in the refrigerator for at least 2 hours to let the chocolate set and the layers firm up.
15. Slice into Bars: Once the bars are completely cooled and the chocolate is set, use a sharp knife to slice them into squares or bars. Serve immediately, or store them in an airtight container.