Combine crushed pretzels, sugar, and melted butter in a 9-inch pie pan, mix well, and press into the pan. Bake at 350°F for 7-10 minutes, then cool completely.

Prepare the chocolate layer by heating heavy cream until simmering, then pouring over milk chocolate chips and corn syrup. Stir until smooth and pour over cooled crust. Chill until set.

Make the caramel layer by combining butter, brown sugar, corn syrup, and heavy cream in a saucepan. Bring to a boil and cook for 2 minutes, then cool slightly and pour over chocolate layer, reserving 2 tablespoons for topping.

In a large bowl, beat cream cheese until fluffy, then add peanut butter, vanilla, butter, and powdered sugar. Mix until well combined. In another bowl, beat whipping cream until stiff peaks form and fold into peanut butter mixture. Pour over caramel layer.

Drizzle remaining caramel over the top, then melt peanut butter and drizzle over caramel. Sprinkle with chopped milk chocolate chips. Freeze for 3-5 hours before serving.