Let’s create these irresistible bars:

1. Preheat Oven and Prepare Pan:

• Preheat your oven to 350°F (175°C).
• Line a 9×13-inch baking dish completely with parchment paper, leaving an overhang on the longer sides to act as handles for easy removal later. (This step is critical!)

2. Create Pretzel Base:

• Spread the 2 cups of crushed pretzels evenly over the bottom of the parchment-lined baking dish.

3. Make the Caramel Mixture:

• In a medium saucepan, melt the unsalted butter over medium heat.
• Once the butter is melted, stir in the packed brown sugar. Cook, stirring constantly, until the mixture is smooth, well combined, and starts to bubble around the edges, about 2-3 minutes.
• Remove the saucepan from the heat. Immediately stir in the vanilla extract.

4. Pour Caramel and Bake:

• Carefully pour the hot caramel mixture as evenly as possible over the crushed pretzels in the baking dish. Use a heat-resistant spatula to spread it out if needed, ensuring all pretzels are mostly covered.
• Place the baking dish in the preheated oven. Bake for 10-12 minutes, or until the caramel is bubbly all over and appears slightly more golden brown.

5. Add and Spread Chocolate Chips:

• Remove the baking dish from the oven. Immediately sprinkle the 1 1/2 cups of semi-sweet chocolate chips evenly over the hot caramel layer.
• Let the chocolate chips sit undisturbed on the hot caramel for about 3-5 minutes. The residual heat will soften and melt them.
• After they’ve softened, use an offset spatula or the back of a spoon to gently spread the melted chocolate into a smooth, even layer over the caramel.

6. Add Optional Sea Salt:

• If desired, while the chocolate is still wet, sprinkle a pinch or two of flaky sea salt evenly over the melted chocolate layer.

7. Cool and Set Completely:

• Allow the bars to cool completely in the baking dish at room temperature for about 1-2 hours, or speed up the process by placing them in the refrigerator for 30-60 minutes, until the chocolate is fully set and firm.

8. Slice and Serve:

• Once cooled and set, use the parchment paper overhang to carefully lift the entire slab out of the baking dish and transfer it to a cutting board.
• Using a large, sharp knife, cut into bars or squares of your desired size. Enjoy!

Patience during cooling is key for clean slices