Prepare your workspace by lining two large baking sheets with parchment paper and arranging pretzel rods in a single layer with slight spacing.

In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring frequently. Let bubble gently for 2–3 minutes, stirring constantly.

Remove from heat and stir in toffee bits until fully incorporated and the mixture is smooth and glossy.

Working quickly while warm, dip each pretzel rod into the toffee mixture, rotating to coat evenly, then place back on the prepared baking sheet.

Refrigerate the coated pretzels for 15–20 minutes until the toffee coating is completely hardened.

In a microwave-safe bowl, combine milk chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until melted and smooth. Add vanilla extract if using.

Dip the top half or two-thirds of each pretzel into the melted chocolate, let excess drip off, then place back on parchment paper.

While chocolate is still wet, sprinkle a tiny pinch of sea salt on top of each chocolate-dipped pretzel.

Return the baking sheet to the refrigerator for 20–30 minutes until the chocolate is completely hardened.

Transfer pretzels to an airtight container and store in a cool, dry place for up to two weeks. Best enjoyed within 7 days.