Salted Peanut Butter Pretzel Chocolate Bars

-1 Preheat your oven to 350 F.
-1 Mix your crust ingredients together in a bowl until a dough forms. 
-1 Flatten it into a parchment lined 9 x 5 loaf pan. Bake the crust for 12-15 minutes, until it starts to brown. Remove from oven and let cool while you prep your filling.
-1 Whisk together the peanut butter, maple syrup and coconut oil to make the caramel. *If your peanut butter is nearing the end of the tub and isn't smooth, I suggest blending it with the maple syrup. and coconut oil for a creamier caramel! 
-1 Gently spread it over the crust with a spatula. Be sure not to spread too hard because the crust will break apart! 
-1 Top the peanut butter caramel layer with the crushed pretzels and place the bars in the freeze for 1 hour. 
-1 After an hour, remove from freezer. Melt your chocolate chips in 30 second increments in the microwave until smooth. Pour the chocolate over the pretzel layer. 
-1 Top with sea salt and a few extra crushed pretzels. Place back in freezer to set for 10-15 minutes. 
-1 Remove from freezer and slice into 12 bars. 
-1 Keep stored in freezer for up to 3 months, or refrigerate for 2 weeks. For a softer caramel texture, refrigeration is recommended!