Pretzel Crust - Preheat the oven to 350 degrees. Crush the pretzels in a food processor or however you like to crush pretzels. Any kind of pretzels will do but I recommend using crushed butter pretzels (you find them next to the regular pretzels and they are literally called “Synder Butter Pretzels”) for the recipe. I also recommend not crushing the pretzels to dust but keep some small pieces to keep the crust crunchy. Mix the melted butter (melt in microwave), sugar and pretzel crumbs. Press into lightly greased 13×9 pan. Set pan aside.
Brownie Layer - Prepare brownie batter as directed on the back of the box, mixing 1/4 cup hot fudge ice cream topping into brownie batter. Pour brownie batter on top of pretzel crust. Bake at 350 degree for 35-40 minutes. You don't want the brownies to be completely raw but you don't want to overcook them either. At the 35 minute mark, you need to start watching them carefully. Remove from oven and cool your brownies completely.
Caramel Layer - While the brownies are cooling, you can make your own caramel sauce or just use the jar stuff. Honestly, I rarely do that because Mrs. Richardson’s Butterscotch Caramel in the jar is so good and works just fine without the added mess.
Pour entire jar of caramel over cooled brownies. No need to heat the caramel – just pour straight from the jar! Spread caramel evenly over crust. Let cool until set. You can quicken this by sticking the brownies in the freezer for about 15 minutes. NOTE: I put mine in the freezer.
Pour the entire bag of chocolate chips into a small or medium bowl. Careful heat cream in a small sauce pan on the stove to a low boil while stirring constantly over medium-low heat. Remove cream from heat and pour over chocolate chips. Let set for 2 minutes. Stir until completely all the chocolate is melted.
Pour melted chocolate over cooled caramel layer. Carefully spread chocolate evenly. Sprinkle mini chocolate chips on top for garnish.