01 -
Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
02 -
Spread the crushed pretzels evenly across the bottom of the prepared pan to create a solid base.
03 -
In a medium saucepan, combine the sweetened condensed milk, unsalted butter, and brown sugar. Heat over medium heat, stirring continuously, until the mixture is smooth and begins to bubble. Continue cooking for 3-5 minutes, or until it thickens slightly.
04 -
Remove the caramel mixture from heat and pour it evenly over the crushed pretzels, spreading it with a spatula to ensure even coverage.
05 -
Pour the melted chocolate over the caramel layer, using a spatula to spread it out evenly. For an extra touch, sprinkle sea salt flakes on top.
06 -
Refrigerate the bars for at least 2 hours, or until the chocolate is firm and the layers are set.
07 -
Once set, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve.