• Preheat the oven to 350℉/177℃.

Pretzel base

• Grind up the pretzels in a food processor until finely ground. Add the pecans and pulse until similarly broken down. Then, add the sugar and melted butter and pulse until the crumbs are completely moistened.
  1 ½ cups ground mini pretzels, ½ cup pecan halves, ½ cup unsalted butter, 2 tablespoons light brown sugar
• Press the mixture into the base and sides of the tart pan or pie dish using the bottom of a measuring cup. This should be very compact.
• Bake the crust for 8 minutes, then remove to a wire rack to cool.

Brownie layer

• Add the chocolate and butter to a bowl and heat in the microwave in 20 second increments, stirring in between, until melted.
  ¼ cup semi-sweet chocolate, ¼ cup unsalted butter
• Add the cocoa powder to the butter and chocolate and mix. Then add the sugar and whisked egg and mix. Fold in the flour and salt until just combined. Pour the brownie batter over the cooled pretzel crust and gently help it along to meet the edges of the crust.
  3 tablespoons dutch processed cocoa powder, ⅓ cup + 2 tablespoons granulated sugar, 1 large egg, ¼ cup all-purpose flour, ⅛ teaspoon kosher salt
• Bake for 15-18 minutes. It will look underdone and fudgy in the middle, but the edges will look set.
• Allow to cool completely on a wire rack.

Caramel Layer

• While the pie is cooling, make the caramel. Add the sugar to a medium saucepan over medium-low to medium heat and stir about every 30 seconds until melted and turning amber. It will start to get wet, will then clump up and crystallize, then will begin to melt and change to an amber color.
  1 cup granulated sugar
• Add the softened butter 1 tablespoon at a time, stirring to combine before adding the next tablespoon.
  6 tablespoons unsalted butter
• Add the heavy cream and continue mixing. The caramel will bubble up at this point, but don’t be alarmed. Once combined, turn off the heat, add the vanilla and salt, and carefully pour into a heat proof bowl to cool slightly.
  ½ cup heavy whipping cream, 2 teaspoons vanilla paste or extract, ¼ teaspoon sea salt
• Once the caramel has started to cool and get a bit thicker, pour the caramel over the brownie layer, then transfer the pie to the fridge to cool completely. About 30 minutes.

Ganache Layer

• Add the chocolate chips to a heatproof bowl. Heat the heavy cream over medium heat until it just hits a simmer. Add the hot cream to the chocolate and allow it to sit for 1 minute.
  ¾ cup semi-sweet chocolate, ½ cup heavy whipping cream
• Using a spatula or spoon, continuously stir from the center until the mixture is combined. Pour over the cooled caramel layer and gently spread to reach all parts of the crust.
• Once the ganache is set, sprinkle the top with flaky finishing salt.
  Flaky sea salt