BROWNIES: PREPARE BROWNIE MIX ACCORDING TO PACKAGE DIRECTIONS, FOLDING PRETZELS, CARAMEL CANDY SQUARES AND CHOCOLATE CHIPS. BAKE ACCORDING TO PACKAGE DIRECTIONS. LET COOL COMPLETELY.

CHOCOLATE TRUFFLE LAYER: HEAT CREAM IN SMALL SAUCEPAN SET OVER MEDIUM HEAT; BRING TO SIMMER. REMOVE FROM HEAT. STIR IN CHOCOLATE CHIPS AND BUTTER; LET STAND FOR 1 MINUTE. WHISK UNTIL SMOOTH; SPREAD EVENLY OVER BROWNIES. REFRIGERATE FOR ABOUT 1 HOUR OR UNTIL SET. DRIZZLE WITH DULCE DE LECHE. REFRIGERATE UNTIL READY TO SERVE.

PRETZEL BRITTLE: PREHEAT OVEN TO 375OF. CHOP PRETZELS, IN FOOD PROCESSOR UNTIL COARSELY CHOPPED INTO 1/4- TO 1/2-INCH PIECES. (ALTERNATIVELY, ADD PRETZELS TO LARGE RESEALABLE PLASTIC BAG AND CRUSH WITH ROLLING PIN.) COMBINE THE PRETZELS, BROWN SUGAR AND BUTTER; PRESS INTO 13- X 9- INCH BAKING PAN. BAKE FOR 10 TO 13 MINUTES OR UNTIL MIXTURE IS BUBBLY IN CENTER. LET COOL COMPLETELY. LOOSEN BRITTLE FROM PAN BY GENTLY TWISTING EDGES SO BRITTLE RELEASES FROM PAN; BREAK INTO SHARDS. STORE IN AIRTIGHT CONTAINER.

ASSEMBLY: CUT BROWNIES INTO 9 SQUARES. TOP WITH SCOOP OF ICE CREAM AND SHARDS OF PRETZEL BRITTLE. GARNISH WITH A PRETZEL TWIST!