Prepare the Baking Pan:

• Preheat the oven to 350°F (175°C).

• Lightly grease a 9×13-inch baking pan with cooking spray or butter. Optionally, line with parchment paper, leaving overhang for easy removal.

• Tip: Parchment makes lifting the bars out easier for clean cutting.

Make the Chocolate Shortbread:

• In a medium bowl, whisk together 1¼ cups all-purpose flour, ⅔ cup powdered sugar, ⅓ cup cocoa powder, and ¼ tsp salt until combined.

• Stir in 1 cup melted salted butter until a soft dough forms.

• Press the dough evenly into the prepared pan, creating a smooth layer.

• Bake for 10–12 minutes until set but slightly underbaked (to avoid a dry, crumbly texture). Cool completely in the pan, about 20–30 minutes.

• Tip: Use a flat-bottomed glass to press the dough evenly, and check at 10 minutes to avoid overbaking.

Prepare the Pretzel Caramel Layer:

• In a microwave-safe bowl, combine 14 oz unwrapped soft caramels and ¼ cup heavy cream.

• Microwave in 1-minute intervals, stirring between each, until smooth and fully melted (about 2–3 minutes total).

• Option 1: Pour the melted caramel over the cooled shortbread and spread evenly. Sprinkle 1½ cups lightly crushed pretzel sticks over the caramel, pressing gently to adhere.

• Option 2: Stir the crushed pretzels into the warm caramel, then dollop the mixture over the shortbread. Spread into an even layer using greased hands or a spatula.

• Let the caramel layer set at room temperature for 10 minutes.

• Tip: Lightly crush pretzels to bite-sized pieces, not crumbs, for the best texture.

Make the Peanut Butter Layer:

• In a medium bowl, combine 1 cup creamy peanut butter, ¼ cup softened salted butter, ¾ cup powdered sugar, and ½ tsp vanilla extract.

• Beat with a hand mixer or stand mixer (fitted with the paddle attachment) on medium speed for 1–2 minutes, until creamy and fluffy, scraping down the bowl as needed.

• Spread the peanut butter mixture evenly over the cooled caramel-pretzel layer.

• Refrigerate the pan for 10–15 minutes while preparing the ganache.

• Tip: Ensure the butter is softened, not melted, for a smooth, fluffy layer.

Prepare the Chocolate Ganache:

• Place 2 cups semisweet chocolate chips in a medium heatproof bowl.

• In a small saucepan or microwave-safe bowl, heat 1 cup heavy cream until just below a simmer (small bubbles form around the edges, about 1–2 minutes in the microwave).

• Pour the hot cream over the chocolate chips and let sit for 2–3 minutes.

• Stir gently until the mixture is glossy and smooth. Let cool for 5 minutes until no longer warm but still pourable.

• Pour the ganache over the peanut butter layer and spread evenly with a spatula.

• Tip: Tilt the pan to spread the ganache for a smooth, even finish.

Chill and Set:

• Refrigerate the bars for at least 20 minutes (up to 24 hours) until the ganache is set and firm to the touch.

• If chilling longer than 1 hour, remove the bars from the fridge 15–20 minutes before cutting to soften the caramel for easier slicing.

• Tip: Cover with plastic wrap after the ganache sets to prevent fridge odors.

Cut and Serve:

• If using parchment, lift the bars out of the pan using the overhang. Otherwise, cut directly in the pan.

• Use a sharp knife to cut into 24 bars (6 rows by 4 columns), wiping the knife clean between cuts for neat edges.

• Serve at room temperature for the best texture, allowing the caramel to soften slightly.

• Tip: Dip the knife in hot water for cleaner cuts, especially through the ganache.