Combine 1 ½ cups finely crushed pretzels, ¼ cup sugar, and 6 tablespoons melted butter in a 9 inch pie pan, mix well and press firmly into the pan. Bake in a 350℉ oven for 7 to 10 minutes. Set on cooling rack and cool completely.

In a small saucepan bring ¼ cup heavy cream to a simmer. Once the cream comes to a simmer remove from heat, add 1 cup of milk chocolate chips and 1 tablespoon of light corn syrup. Cover and let set for about 2 minutes. Beat the chocolate, cream, and light syrup until smooth and glossy. Pour this over the cooled crust and refrigerate until the chocolate is cooled and set.

In the meantime prepare caramel layer. In a small saucepan combine ⅔ cup butter, ½ cup brown sugar, 1 tablespoon light corn syrup, and ¼ cup heavy cream. Stir constantly, bring this to a boil and cook for 2 minutes. Cool to almost room temperature and pour over the chocolate layer. Reserve about 2 tablespoons of caramel sauce for drizzling.

In a large mixing bowl, beat 8 ounces of cream cheese until fluffy. Add 1 ½ cups of peanut butter, 2 teaspoons vanilla, 1 tablespoon butter, and 1 ¾ cups powdered sugar. Beat until well blended. In another bowl, beat 2 cups whipping cream until stiff peaks form. Fold this into the peanut butter mixture. Pour over the caramel layer.

Drizzle over the top with the remaining caramel (heated slightly to be pourable), then drizzle 3 tablespoons of melted peanut butter and sprinkle with chopped milk chocolate chips. Freeze for 3 to 5 hours before serving.