Preheat the oven to 375-degrees, and line a jelly roll pan with foil or parchment paper. If using foil, spray with cooking spray.
Cover the pan with a single layer of the pretzels.
In a small saucepan, melt the butter and brown sugar over medium heat. When the mixture starts to gently simmer and bubble, let cook that way for 3 minutes without stirring.
Pour the mixture over the pretzels.
Bake for 5 minutes.
Take the pretzels out of the oven, and immediately sprinkle chocolate chips evenly over the top. Wait a couple of minutes until the chips start to melt, then spread the chocolate over the pretzels. A small off-set spatula or rubber spatula works well for this.
Sprinkle with sea salt.
Let the pretzels cool completely (pop into the freezer for a few minutes is you're in a hurry), and then break into pieces.
Recipe by The Gingham Apron at https://www.theginghamapron.com/snappers-salted-caramel-dark-chocolate-pretzels/