To prepare the crust

1. Preheat an oven to 350 degrees.
2. In a food processor, whiz the pretzels, brown sugar, and salt until the pretzels are crumbs. Add the melted butter and pulse to combine.
3. Pat out the crumbs into the bottom and sides of a standard (not deep dish) 9″ pie plate. Bake in the oven for 8-10 minutes until set. Allow to cool completely before using.

To prepare the pie

1. Whip the cream and sugar together in a medium sized bowl until stiff peaks form. Set aside.
2. In a separate large bowl, beat the cream cheese, peanut butter, and confectioners sugar together until smooth, about 1 minutes. Fold in 2/3 of the whipped cream until smooth.
3. Layer half of the peanut butter mixture into the pie pan. Drizzle with half of the caramel. Layer the second half of the peanut butter mixture on top. Drizzle with remaining caramel and top with the reserved whipped cream. Garnish, if desired, with peanuts and pretzels. Chill in fridge for 2-4 hours until cold before serving.