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2 cups walnuts
1 cup peanut butter chips
1 cup milk chocolate chips
1 cup white chocolate, chopped
1 1/2 to 2 bags of toffee chips
1 cup brown sugar, packed
1/2 cup light karo syrup
1/4 cup butter
2/3 cup sweetened condensed milk
1 tsp. vanilla
25 pretzel rods

Combine the walnuts, and all the chips in a food processor until coarsely chopped. You will want nice chunks. Add this to a large bowl with the toffee chips.

In a small heavy saucepan, combine the brown sugar, corn syrup, and the butter. Bring to a boil over medium heat, stirring constantly. Stir in condensed milk, and return to a boil. Reduce heat to medium-low, and continue cooking to soft ball (236 degrees), stirring constantly. Remove from heat and stir in vanilla. Cool slightly about 15 to 20 minutes.

Dip each pretzel into caramel mixture, covering about two-thirds of the pretzel. Spoon or roll the chopped mixture onto the caramel, pressing lightly with a spoon. Let stand on foil until caramel is set. Store in an airtight container, between layers of wax paper in the refrigerator, up to 4 days, or you can freeze these up to 1 month.