• Line a 9x9 baking pan with parchment paper. Cut two thin pieces and create an X in the bottom of the pan. OR spray the pan with non stick cooking spray.

Shortbread/Pretzel Crust

• Combine shortbread cookies and pretzels in a food processor and pulse until you have fine crumbs. Add melted butter and stir to combine. Pour the mixture into the bottom of the prepared 9x9 pan and press down into an even layer. Refrigerate until the caramel is ready.

Caramel Layer

• Combine the brown sugar, butter and sweetened condensed milk in a medium saucepan. Bring the mixture to a boil. Reduce heat and stir until thickened. Pour over the shortbread/pretzel crust and spread out into an even layer. Sprinkle with kosher salt and refrigerate until cold.

Chocolate Layer

• Melt chocolate and butter in the microwave for 30 seconds. Remove and stir, add 20 second intervals until your chocolate is melted and smooth. Pour over the caramel layer. Add the pretzels to the top in even rows of 4 by 4, or 16 pretzels. Press the pretzels down slightly. Refrigerate until the chocolate has hardened.
• To serve, remove the bars from the pan using parchment paper. Cut into bars using the pretzels as the guide. Store leftover bars in the refrigerator for up to 5 days.