Ingredients:
6 tsp butter (melted)
3 tsp white sugar 
3 cups of pretzels
397g condensed milk
57g smooth peanut butter
50g coconut flakes 
100g chocolate chips
50g peanut butter chips

Method:
Step 1: Preheat the oven to 160˚C and prepare a large to medium baking tray with foil, coat the foil with some melted butter, and set aside.

Step 2: Next, in a small bowl pour half the condensed milk and set aside. In another bowl pour the rest of the milk and add your peanut butter.

Step 3: Microwave for 30 seconds until mixture is smooth, leave aside to cool.

Step 4: In a food processor or blender, blend the pretzels until they are small in size. Add the sugar and melted butter into the pretzel mix and blend again until the mixture looks like wet sand.

Step 5: Pour the mixture into the prepared tray and use a cup to flattening it down. Bake the crust for 10mins or until it is slightly golden around the edges.

Step 6: To assemble add half of the peanut butter and milk mix on top of the baked crust. Tilt the tray to allow the mix to flow to the edges.

Step 7: Top with half the coconut, milk chocolate chips, and some peanut butter chips.

Step 8: Repeat, the step above with the rest of the peanut butter mix, coconut, and chocolate chips and arrange whole pretzels on top, and drizzle with the remaining condensed milk.

Step 9: Bake for 35 minutes, until golden brown the center will be soft but this will firm up when cool. Allow to cool down on a rack for 1 1/2 hours, then add to the fridge overnight to firm before slicing them into squares.

Tips: Once stored in an air-tight container in the fridge they can last for 7 days.