Pretzel Layer Bars

Preheat oven 350 Add 6 cups of pretzels to a food processor an pulse until they become about 1 1/2 cups of powder and small chunks. Add in flour, brown sugar and salt In a small microwavable bowl, melt 1 stick of butter and slowly pour in while the processor is on Pour the pretzel crust onto an ungreased 13x9 pan and press until whole pan is covered evenly and the crust is flat, Bake for 15 - 20 minutes and remove once a deep golden brown Meanwhile, add 1/2 cup each almonds and pecans to the food processor and blend until are in small chunks, in another bowl beat 1 egg white add 1/8 cup of sugar until frothy and then stir in the nuts, Spread the nut mixture on a ungreased baking sheet and spread as thinly as possible (do not use parchment paper, it will stick) and bake for 20 - 30 minutes, depending on thickness until somewhat crisp. For the peanut caramel, combine brown sugar, butter, heavy cream, salt and light corn syrup. Cook on medium heat until the caramel registers 250 degrees on a candy thermometer. As soon as the caramel is 250 degrees remove from the heat and place it in a bowl of ice water. Stir the caramel until it becomes smooth with no bubbles and place on a countertop, When the caramel cools to 150 degrees stir in vanilla and peanut butter. Pour the peanut butter caramel into the pretzel crust and spread until even. Break up the nut medley crisps until small chucks. place small chunks, piece by piece atop of the caramel pressing down lightly, so the surface is mostly covered. Next, set up a double boiler over medium heat and melt the chocolate until completely smooth. Pour atop of the nut medley and spread until smooth. Cool at room temperature or in the refrigerator until the chocolate is hard enough to cut.