Preheat oven to 350 degrees and line a 8"x6"x2" pan with aluminum foil. Spray lightly with cooking spray.

Crush pretzels in blender or food processor and stir melted butter into pretzel crumbs. Press pretzel crumbs firmly and evenly in bottom of pan and bake at 350 degrees for 10 minutes.

To make the caramel, pour evaporated milk and cream into a liquid measuring cup. Pour sugar in center of small saucepan. Carefully add water by pouring down the sides of saucepan to ensure that all sugar crystals will be dissolved in bottom of pan. Add corn syrup and turn heat to medium-high. Add sugar and corn syrup until just combined with water. Cook until sugar comes to boil.

Cover pan and cook for another 2-3 minutes. Remove lid and attach a candy thermometer. Continue cooking until mixture reaches 320 degrees and turns a light amber color (time with vary depending on your stove).

Remove from heat and carefully whisk sugar mixture and begin slowly adding evaporated milk and cream while whisking the entire time. Mixture will be extremely hot and bubbly at 320 degrees. Use extreme caution, being very careful not to get burned by steam and spatters. Stir in butter and return to stove on medium-high heat, stirring occasionally, until caramel reaches the soft ball stage (245 degrees).

Immediately pour caramel over prepared crust when ball stage is reached. Let sit for 20 minutes at room temperature until cool enough to refrigerate then cool for 3 hours in refrigerator.

To create the ganache, place chocolate chips in bowl. Heat cream in microwave, until very hot (1-2 min). Pour hot cream over chocolate chips and whisk gently until chocolate is melted.

Pour chocolate over cooled caramel and return to refrigerator for 20 minutes or until chocolate sets. Cut into small squares using a sharp knife. Enjoy!