Preparation

• Heat oven to 350°F.
• Line 15x10x1-inch pan with foil, with ends of foil extending over sides of pan; spray with cooking spray. Chop 4 cookies; place in small bowl. Set aside.
• Place remaining cookies in single layer on bottom of prepared pan, cutting or breaking cookies if necessary to evenly cover bottom of pan. Chop any unused cookie pieces; add to chopped cookies in bowl. Reserve for later use.
• Cook caramels, butter and milk in saucepan on medium-low heat until caramels are completely melted, stirring frequently. Remove from heat.
• Pour caramel sauce over cookies in prepared pan; spread to evenly cover all cookie pieces.
• Bake 16 to 18 min. or until caramel sauce is bubbly.
• Top dessert with chocolate chips; let stand 2 to 3 min. or until melted. Use tip of knife to gently swirl melted chocolate onto caramel topping.
• Sprinkle with broken pretzels and reserved cookie pieces; press gently into top of dessert with back of spoon to secure. Cool 10 min. Use foil handles to transfer dessert from pan to wire rack; cool completely before cutting into bars.