1. Line a 9x5 inch loaf pan with plastic wrap. Pour condensed milk into a large bowl and set aside.

2. In another large bowl, beat together cream and salt using an electric mixer on low until slightly thickened. Increase speed to medium-high and continue to beat until stiff peaks form, about 2 minutes.

3. Stir half of whipped cream into condensed milk, then gently fold in remaining whipped cream until just combined. Stir chopped pretzels and chocolate into mixture. Slowly add caramel sauce in a steady stream, gently folding until just combined and swirls remain visible.

4. Transfer to prepared loaf pan, cover with plastic wrap, and freeze until firm, about 7 hours.

Source: Hannaford fresh Magazine, July - August, 2017