Preheat oven to 300 degrees. Line a 9X9 baking square with foil.

Cream butter and sugar until fully combined. Add vanilla and stir in completely.

Add in sifted flour and combine

Press cookie crust into bottom of baking square until completely even. Bake for 25-30 minutes. Remove from oven and set aside to cool.

While crust is baking, start the caramel filling. In a medium saucepan, melt butter and brown sugar over medium heat until sugar dissolves.

Add corn syrup and sweetened condensed milk. Whisk mixture constantly until you reach a deep amber caramel color. It may take about 10-15 minutes. Don't let it go too far as you want it to remain pliable.

Add in fleur de sel, pretzels and toasted pecans. Stir to combine.

Pour over cooled crust and place in fridge for about 30 minutes to set.

In a small saucepan over low heat, melt chocolate and whipping cream together until smooth.

Pour over chilled caramel and garnish with fleur de sel. Allow to chill for another 30 minutes. Say Grace and enjoy!!