Step 1

Position an oven rack in the center of the oven, and preheat to 175°C. Line a 9-by-13-inch baking pan with aluminum foil, leaving about a 2-inch overhang on all sides; butter the bottom and sides.

Step 2

Pulse 2 cups of the pretzels in a food processor to a fine powder; transfer to a medium bowl, add the flour, baking powder and salt, and stir to combine.

Step 3

Melt the butter in a medium saucepan over medium heat. Remove from the heat, and stir in the sugar; set aside to cool completely. Stir in the eggs and vanilla until completely combined. Add the pretzel-flour mixture in 2 batches, stirring after each until fully incorporated. Stir in the butterscotch chips and half the chocolate chips.

Step 4

Transfer the dough to the prepared pan, and spread it out evenly. Push the potato chips and the remaining 1/2 cup pretzel sticks into the top of the batter. Scatter the remaining chocolate chips. Bake until golden and a toothpick inserted in the center comes out with only a few crumbs attached, 30 to 35 minutes. Cool completely in the pan on a rack. Use the foil overhang to help lift the bars out of the pan. Cut into 24 squares. Store at room temperature in an airtight container for up to 3 days.

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