Begin by crushing 3 cups of pretzels into coarse crumbs using a food processor or by placing them in a zip-top bag and rolling over them with a rolling pin.

In a medium saucepan, melt ½ cup of unsalted butter over low heat, ensuring it doesn’t brown.

Combine the pretzel crumbs with the butter until evenly coated.

Line an 8x8-inch baking dish with parchment paper and pour the pretzel-butter mixture into the dish.

Press the mixture down firmly to create a solid base.

Drizzle 1 cup of salted caramel sauce evenly over the pressed pretzel base.

Cover the dish and place it in the refrigerator to chill for 30-60 minutes.

Melt ½ cup of chocolate in a microwave-safe bowl, heating in 20-second intervals.

Once melted, drizzle the chocolate over the chilled caramel layer.

Lift the bars from the baking dish using the parchment overhang, place on a cutting board, and slice into squares.