Begin by lining an 8×8-inch baking dish with parchment paper, allowing an overhang on two sides for easy removal later.

Crush the pretzel crisps into fine crumbs using a food processor or a zip-top bag and rolling pin. Combine crushed pretzels and half of the smooth peanut butter in a medium bowl until evenly mixed. Press firmly into the bottom of the baking dish.

In a small saucepan, melt the caramel candies with the heavy cream over low heat, stirring constantly until the mixture is smooth. Pour the warm caramel over the pretzel base.

Melt the semi-sweet chocolate chips in the same saucepan over low heat, stir in the remaining peanut butter until combined, then pour over the caramel layer.

Refrigerate the layered bars for at least 30 minutes, or until the top layer is firm.

Using a sharp knife, cut the bars into squares, wiping the knife between cuts for cleaner edges.