Crust

1. Preheat oven to 350°
2. Lightly spray a 9×13 pan with cooking spray.
3. In large bowl combine crushed pretzels, melted butter and brown sugar. Stir to combine.
4. Press into prepared pan, packing tightly.
5. Bake for 10-12 minutes until lightly golden. Cool completely.

Peanut Butter Filling

1. In a large mixing bowl beat peanut butter and butter together until smooth. Slowly add in powdered sugar, beating until incorporated. Spread on top of cooled crust. Chill until ready to spread caramel.

Caramel Filling

1. In a medium heavy saucepan combine granulated sugar, corn syrup, salt and water. Bring mixture to a boil without stirring until temperature reaches 340° on a candy thermometer. (Took about 15 minutes for me). Remove from heat and immediately add heavy cream, butter and sour cream. Mixture will bubble up. Stir until combined and set aside to cool. When cool stir in chopped peanuts and spread on top of peanut butter layer.

Chocolate topping

1. Melt milk chips and heavy cream in a double boiler or microwave until melted. Spread over caramel layer.
2. Chill until ready to cut into squares.