• Preheat oven to 375° F and grease 9 x 13-inch jelly-roll pan/cookie sheet with rims.
• Spread one package of cookie dough into prepared pan
• Bake for 8 to 10 minutes.
• Remove pan from oven and set aside.
  
• In a double boiler melt caramels with ½ cup evaporated milk.
  
• When melted and combined, add ½ cup melted peanut butter and pour over cookie base.
  
• Sprinkle chocolate chips as evenly as you can over the caramel.
• With the second package of cookie dough, drop dough by rounded tablespoonfuls evenly onto caramel and chocolate chips mixture; press down lightly.
  
• Bake for 15 to 20 minutes or until golden brown and edges are set.
• Cool in pan on wire rack.
  

• Preheat oven to 400 degrees
• Line a 13x9 pan with parchment paper of aluminum foil-if using foil spray with cooking spray
• Cover the bottom of the pan with pretzels
  
  

Making the Caramel

• Making caramel can be tricky...follow these directions very carefully
• In a medium saucepan melt the butter over medium-low heat
  
  
• When it begins to bubble add the brown sugar.
• Stirring occasionally let the butter/sugar mixture meld together and brown.
  
  
• This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good.
• When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so pour evenly.
• Bake the sheet for 5 minutes.
  
  
• Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
  
  
• Place back in the oven for about 45 seconds. Make sure they don't burn!
• Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
  
  
• Sprinkle with sea salt and refrigerate for a minimum of 1 hour.
• Once completely cooled break into small pieces.
• Store in an air tight container in the refrigerator.