Chocolate, Peanut & Pretzel Toffee Crisps
3/4 cup butter, cubed
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 cup cocktail peanuts
1 cup broken pretzel sticks
3/4 cup M&M’s minis
Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil.
In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 2-3 minutes or until sugar is dissolved. Remove from heat; stir in vanilla. Spread evenly over crackers.
Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften 2 minutes, then spread over top. Sprinkle with peanuts, pretzels and M&M’s minis; shake pan to settle toppings into chocolate. Cool.
Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container. Yield: 2-1/2 pounds.
Recipe found here: Chocolate, Peanut & Pretzel Toffee Crisps