1 cup jarred caramel sauce
1 cup chocolate chips
20 to 25 pretzels (see pic below)
1/2 tablespoon Kosher or sea salt, divided
Preheat oven to 350 degrees.
Grease (I use Pam) a 9×13 baking dish.
In a large mixing bowl, combine your cake mix, vegetable oil and 2 eggs with an electric mixer. Once smooth, pour half of your batter into prepared baking dish and spread out to form an even layer.
In a second bowl, combine your caramel sauce with your can of condensed milk. Stir in your chocolate chips and 1/4 tablespoon of salt. Mix this together with a spoon and then spread it out over your first layer in the baking dish. Place your pretzel pieces down on top of this caramel layer (see pic below).
Take the other half of your cake batter and dot it around the top of the pretzel layer. It won’t spread all the way across, just drop big dots of batter all of the top.
Bake 30 to 35 minutes or until the bars are pretty much set in the center. Remove bars from oven and cool about 30 minutes before slicing. Sprinkle the remaining 1/4 tablespoon of salt down over cooled bars.
I would not store these in the fridge… I think they taste better stored at room temp.