Line a 9x13 glass baking dish with parchment paper. Mix together the pretzels and the peanuts in a large mixing bowl.
In a small saucepan, combine all of the caramel ingredients. Bring the caramel to a simmer over medium to low heat. Stir frequently.
While the caramel is simmering, make your chocolate. In a small saucepan, melt the butter. Stir in the remaining ingredients and remove from the heat as soon as all the ingredients are incorporated.
Pour the chocolate into the pretzel and peanut mixture. Stir until all of the peanuts and pretzels are covered with chocolate. Next, tend to your caramel. The caramel should simmer for 20-30 minutes and should begin to thicken.
Once your caramel has finished simmering, pour it into the peanut, pretzel, and chocolate mixture. Stir until the caramel is evenly distributed.
Pour into the 9x13 pan and flatten the pretzel/peanut mixture over the bottom of the pan. Place in the freezer.
Freeze for at least 4 hours or overnight before breaking into pieces to enjoy! Store the crack in the fridge or the freezer.