• Preheat oven to 350°F. Line an 8x8-inch square pan with parchment paper. Set aside.

Pretzel Crust

• Place the pretzels into a food processor. Run the food processor until the pretzels are crushed to a fine crumb.
• To a medium bowl, add pretzel crumbs, butter, and sugar. Mix until combined. Then, press firmly into the bottom of the lined pan.
• Bake for 10 minutes. Remove from the oven to cool completely.

Brownie

• In a small bowl, whisk two eggs with the vanilla. Set aside.
• To a separate medium bowl, add in all dry ingredients.
• Add the egg mixture and the slightly cooled melted butter to the dry ingredients. Mix until fully combined.
• Carefully spread the batter over the cooled pretzel crust. Set aside as you melt the caramel.

Caramel Swirl

• In a microwave-safe bowl, melt the caramels with the heavy cream in 30-second intervals, stirring after each interval, until smooth.
• Reserve 1-2 tablespoons of the caramel. Pour the rest of the caramel evenly over the brownie batter. Use a knife to swirl the caramel into the batter, being careful not to touch the pretzel crust.
• Bake the brownies for 30-35 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter.

Toppings

• After removing the brownies from the oven, immediately sprinkle the chocolate chips on top. Let the chocolate sit for a minute or two to melt. Then, using a knife or offset spatula, spread the chocolate over the brownies.
• Top with the reserved caramel, chopped pretzels, and salt (if using). (If the caramel has hardened, warm it up in the microwave.)
• Let the brownies cool for about 30 minutes before cutting and serving.