Preheat your oven to 350F and line a 9-inch baking sheet with parchment paper. Leave overhang on all sides for easy pan removal.
In a large mixing bowl, using a hand mixer, mix the butter for around 1 minute. To the bowl, add the all-purpose flour, brown sugar, 2 tbsp. BeeMaid Honey and sea salt. Mix for 1-2 minutes. The mixture should be crumbly. Using your hands form a ball and transfer to the lined baking sheet. Flatten the mixture by pressing tightly into the pan.
Add the pretzel pieces evenly on top. Bake for 20 minutes and let it cool completely before adding the next layer.
To a small pot, add the condensed milk, brown sugar and 1/4 cup of BeeMaid Honey. Cook on low heat, whisking consistently to avoid burning. The caramel will become brown and rich looking, just keep whisking. Once it starts to bubble, shut off the heat and add in the butter. Stir till combined and then pour over the completely cooled shortbread pretzel base layer.
Melt the chocolate chips and coconut oil in a small pot, on low heat and stir just till melted then remove from heat and continue to stir. Pour the chocolate mixture over the cooled caramel and top it with big sea salt flakes.
Place in the fridge to cool completely.
Using the overhanging parchment, remove the bars and cut them into slices.
NOTES: To make these dairy free - use vegan butter, condensed coconut milk and dairy free chocolate chips.