Heat oven to 350°F.

Spray 13×9-inch pan with cooking spray.

In large bowl, mix crust ingredients until crumbly.

Press in bottom of pan.

Bake 12 to 15 minutes or until light golden brown.

Cool 15 minutes.

Meanwhile, in 2-quart saucepan, heat brown sugar, 1 cup butter, the corn syrup and condensed milk to boiling over medium heat, stirring frequently.

Boil 5 minutes, stirring constantly.

Remove from heat.

Stir in vanilla.

Arrange one layer of pretzels over crust.

Pour half of the caramel mixture over pretzels.

Immediately arrange another layer of pretzels over caramel layer.

Pour remaining caramel over pretzels.

Coarsely crush remaining pretzels.

In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are softened and can be stirred smooth.

Pour and evenly spread melted chocolate over caramel layer.

Sprinkle with crushed pretzels and salt.

Refrigerate about 1 hour or until set.

Cut into 8 rows by 6 rows.