Prepare the Pan: Line an 8×8 inch square baking pan with parchment paper, leaving an overhang for easy removal.

Mix the Base: Combine pretzel sticks and graham cracker crumbs in a large mixing bowl. Stir until evenly distributed.

Add Butter and Sugar: Pour in melted butter, then add brown sugar. Stir until everything is well combined and the mixture resembles wet sand.

Press the Base: Transfer the mixture into the prepared pan, pressing down firmly with a measuring cup or your hands to create an even base.

Make the Caramel Mixture: In a separate bowl, combine sweetened condensed milk, vanilla extract, and half of the caramel sauce. Stir until blended.

Add the Caramel Layer: Pour the caramel mixture over the pressed pretzel base, spreading it evenly with a spatula.

Sprinkle Chocolate Chips: Evenly distribute the chocolate chips over the caramel. Let them sit for a minute to soften, then gently press them into the caramel.

Drizzle with Caramel: Drizzle the remaining caramel sauce over the chocolate chips, spreading it out evenly.

Finish with Sea Salt: Sprinkle a generous amount of sea salt over the top to balance the sweetness.

Chill the Bars: Refrigerate for at least 3 hours, or until fully set. Use the parchment overhang to lift the bars out of the pan.

Cut and Serve: Cut into squares or rectangles, and enjoy!