In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt. Mix everything on low speed until just combined. Stir in the pretzels. toffee bits and potato chips until you have an even mix.
Using waxed paper, roll the dough into 3 logs (each about 12 inches long). If you want to enjoy these later, wrap the waxed paper logs in plastic wrap and pop in the freezer
When ready to bake from fresh or frozen, preheat the oven to 350 degrees F and line a baking sheet with parchment.
Slice the dough into 3/4-inch-thick slices with a sharp knife (no need to thaw), place on the prepared baking sheet and bake until the edges are light brown and the middle has set, about 15 minutes. Allow them to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.