Preheat oven to 400. Line a baking sheet with aluminum foil and cover with 1 layer of pretzels. You can use whatever kind of pretzels you’d like, but I like the evenness/sameness of the ‘snaps.’
In a medium saucepan, melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally, let the sugar and butter meld together and brown, about 3 minutes. Do not let it boil.
When you have a nice brown caramel, pour it over the pretzels, slowly and evenly. Bake for 5 minutes.
Remove from oven and sprinkle about 9 ounces of chocolate chips evenly over the mixture. Place back in oven for just under 1 minute. Do not let it burn. Remove from oven and use a spatula to evenly spread the chocolate over the top.
Sprinkle with sea salt and refrigerate for 1 hour. Break into pieces when chilled.