• Preheat the oven to 350F.  Make a "sling" of either aluminum foil or parchment paper in a 9X13 pan sprayed with non-stick spray. (This makes for easier removal and cleanup.
  

For the crust:

• Using a food processor, pulse the pretzels until they are fine crumbs, with a few larger pieces (about the size of a pea.
  
• Add the melted butter and sugar, and gently pulse to combine.

  (Likewise, you can use a rolling pin to crush the pretzels in a plastic zipper bag.)
  
• Pour the crumb mixture into the pan, and using the bottom a measuring cup or drinking glass, press the crumb mixture until firm.
  

For the filling:

• Place the peanut butter and about half the condensed milk into a microwave-safe bowl and microwave for about 30 seconds. Whisk to combine until smooth. Add the remaining condensed milk and continue to whisk until combined.
  
• Pour the mixture evenly over the crust, tilting the pan to spread it out evenly. (I use an off-set spatula to gently push into the corners of the pan.
  
• Evenly spread the peanut butter and chocolate chips and the coconut all over the mixture.
  
• Add some whole mini pretzels on top, as a decoration. Gently press into the mixture.
  
• If desired, sprinkle just a pinch of coarse salt all over if you want to increase the salty flavor.
  
• Bake for about 22-25 minutes, until the edges are golden brown. Allow to cool.
  
• If using a sling, grab opposite corners and lift out of the pan and place onto a cutting board. Using a serrated knife, cut into large or small pieces, according to your preference.
  
• Store, covered at room temperature. These should keep for about five days, but they never last that long in our home!