Preheat the oven to 375°F. Line a baking sheet with a silicone baking mat or parchment paper. Cover the lined pan with the broken mini pretzels. Set aside.

In a medium saucepan over medium heat, combine the butter and brown sugar. Bring the mixture to a gentle simmer, then let it cook for 3 minutes without stirring.

Immediately pour the hot caramel mixture over the pretzels in a back and forth motion to cover most of the pretzels (a few empty/dry spots are ok as the caramel will fuse together during baking).

Bake for 5 minutes. Remove the pan from the oven and immediately sprinkle chocolate chips evenly over the top of the hot caramel and pretzels. Let the chocolate chips sit for 2-3 minutes until they melt. Use an offset spatula or rubber spatula to gently spread the melted chocolate over the pretzel/caramel layer. Lightly sprinkle with toppings of choice.

Let the pretzel treats cool completely at room temperature (or in the freezer for 15 minutes). Break the treats into pieces and try not to eat the whole batch. Enjoy!