Ingredients

Instructions

1. 1

   Line a 9x9 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.

2. 2

   In a large mixing bowl, combine the crispy rice cereal and the roughly crushed pretzels.

3. 3

   In a medium saucepan set over low heat, combine the unwrapped caramels, butter, and heavy cream.

4. 4

   Stir the caramel mixture constantly until the caramels are completely melted and the sauce is smooth and combined.

5. 5

   Immediately pour the hot caramel mixture over the cereal and pretzel mix. Stir quickly with a spatula until the dry ingredients are evenly coated.

6. 6

   Transfer the sticky mixture to the prepared baking pan. Use a greased spatula or your hands (carefully) to press the mixture firmly into an even layer.

7. 7

   Place the dark chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each burst, until fully melted and glossy.

8. 8

   Pour the melted chocolate over the set caramel crispy base and spread it evenly to the edges.

9. 9

   Sprinkle the flakey sea salt over the top of the wet chocolate.

10. 10

    Refrigerate the pan for at least 1 hour, or until the chocolate is completely set, before lifting out of the pan and cutting into squares.