Begin by melting ½ cup of unsalted butter in a microwave-safe bowl for about 30-40 seconds. In a large mixing bowl, combine the melted butter with 2 cups of pretzel crumbs and ¼ cup of granulated sugar. Mix until the ingredients are well incorporated and resemble wet sand. Press this mixture evenly into the bottom of a greased 9x9-inch baking dish, creating a solid crust layer.

Next, drizzle 1 cup of caramel sauce over the pressed pretzel crust, spreading it gently with a spatula for an even layer. Be generous, ensuring every inch of the crust is covered. Sprinkle ½ teaspoon of sea salt on top of the caramel layer, adjusting to your taste preference.

In a large bowl, pour in 1 cup of heavy cream. Use an electric mixer on medium speed to whip the cream until soft peaks begin to form, which should take about 2-3 minutes. Gradually add ¼ cup of powdered sugar and 1 teaspoon of vanilla extract, continuing to whip until stiff peaks form, typically an additional 2-3 minutes.

Once your whipped cream reaches stiff peaks, carefully spread it over the caramel layer in the dish using a spatula. Smooth the top out to ensure an even finish.

Cover the baking dish with plastic wrap and place it in the refrigerator. Allow the bars to chill for at least 2 hours, or preferably longer, to ensure they set properly.

Once chilled, remove the dish from the refrigerator and uncover it. Using a sharp knife, cut the bars into squares. Serve immediately or store them in an airtight container in the fridge.