Salted Rhubarb Caramel Pretzel Bars

Directions:
Make the crust: In a medium bowl, combine crushed pretzels, brown sugar, and melted butter. Press the mixture into the bottom of a greased 9×9-inch baking dish. Bake at 350°F (175°C) for 10 minutes.
Prepare the rhubarb filling: In a small saucepan, combine rhubarb, sugar, cornstarch, and lemon juice. Cook over medium heat until the rhubarb softens and the mixture thickens, about 5–7 minutes. Let cool.
Make the caramel layer: In another saucepan, combine sweetened condensed milk, brown sugar, butter, and vanilla extract. Heat over medium-low, stirring constantly, until the mixture is smooth and the sugar has dissolved.
Assemble the bars: Once the crust has cooled, spread the rhubarb filling evenly over the crust. Pour the caramel layer over the rhubarb and spread evenly.
Bake: Return to the oven and bake at 350°F (175°C) for 15–20 minutes, until the caramel is bubbly and set.
Top & cool: Remove from the oven and sprinkle with sea salt and crushed pretzels. Let the bars cool completely before slicing.

Tips & Variations:
For extra texture, add chopped nuts like pecans or walnuts to the crust or topping.
If you like a stronger salty flavor, add a little more sea salt on top.