For the Crust:

1. Heat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper leaving a 2-inch overhang on two sides.
2. In the bowl of a food processor, combine pretzels and sugar and process until you have fine crumbs.
3. Add melted butter and process until evenly moistened.
4. Transfer mixture into prepared pan and press down into a compact, even layer.
5. Bake until crust is fragrant and edges are browned, about 15-17 minutes.
6. Sprinkle with pecans and set aside.

For the Salted Caramel:

1.  In a medium saucepan, combine butter, cream, brown sugar and salt.
2. Heat mixture over medium heat, stirring, until butter melts until combined.
3. Turn heat to medium-high, and bring to a simmer. Cook for 2 minutes.
4. Pour over pecans and prepared crust.
5. Place in oven and bake until caramel is bubbling and has darkened slightly, 13-15 minutes.
6. Transfer to a rack to cool.

For the Topping:

1. While the caramel is cooling, melt chocolate over a pot of simmering water (in a heatproof bowl in a microwave).
2. Let chocolate cool for a few minutes, then spread evenly over slightly cooled caramel.Carefully spread the chocolate over the top of the caramel.
3. Sprinkle with crushed pretzels and then let cool to room temperature.
4. Transfer to the refrigerator to set for 30 to 60 minutes.
5. To serve, lift the bars out of the pan using the parchment overhang as handles. Then transfer to a cutting board and cut into 16 or 20 squares.
6. Store in an airtight container in the refrigerator.