Line your baking pan with parchment paper. Make sure the edges hang out for easy lifting later.

Place pretzels in a zip bag. Crush them lightly with a rolling pin until you have small chunks.

Spread crushed pretzels evenly in the baking pan. Press them gently to create a base layer.

Add salted butter to a small saucepan. Heat on medium-low until fully melted and smooth.

Add brown sugar to the melted butter. Stir until the sugar dissolves and becomes a thick mixture.

Pour sweetened condensed milk into the pot. Stir well until everything is fully mixed.

Cook on low heat for six minutes. Stir constantly until the caramel becomes thick and golden.

Remove the caramel from heat. Add vanilla extract and sea salt. Stir until smooth and fragrant.

Pour the hot caramel mixture over the crushed pretzels. Spread evenly using a spatula.

Allow the caramel layer to cool for fifteen minutes. This helps the pretzels stay crunchy.

Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave in short intervals until melted.

Stir the melted chocolate until smooth. Make sure there are no lumps before pouring.

Pour the chocolate evenly over the cooled caramel. Spread smoothly with a spatula.

Place extra pretzels gently on top. Add a few chunks for texture and crunch.

Sprinkle a small amount of sea salt over the chocolate layer. This adds flavor balance.

Chill the Bars

Place the pan in the refrigerator for at least two hours. The bars must become firm.

Lift the chilled block using the parchment edges. Put it on a cutting board.

Cut into small or medium bars. Use a sharp knife for clean cuts.

Enjoy the bars fresh. They taste best when chilled but slightly softened.

Put leftover bars in an airtight container. Keep them chilled for the best texture.