for 5–7 minutes, until the caramel thickens slightly and turns a rich golden color. Remove from heat and stir in the vanilla extract.
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Carefully pour the hot caramel over the pretzel crust, spreading it evenly.
Return the pan to the oven and bake for 12–15 minutes, until the caramel is bubbling gently across the surface.
Remove and let cool for about 10 minutes.
- Add the Chocolate Layer
While the caramel is still warm, sprinkle the chocolate chips evenly over the top. Let them sit for a minute, then spread
