- 1 ½ sleeves of chocolate graham crackers
- 1 cup of butter cubed
- 1 cup of brown sugar
- ½ teaspoon of vanilla extract
- ¼ teaspoon of salt
- 1 ½ cups of chocolate chips
- 1 package of Andes chocolates ¼ of package roughly chopped
- 6 peppermints crushed
- snowflake sprinkles
Line a baking sheet with parchment paper.
Lay a single layer of graham crackers out on onto the prepared baking sheet, feel free to cut crackers in half to fit into tight corners.
In a medium saucepan, combine butter, sugar, vanilla and salt. Cook over medium heat, whisking constantly, until butter has melted and mixture is light brown in color, about 10-15 minutes.
Immediately spread the hot mixture evenly over the graham crackers. Sprinkle with chocolate chips and ½ of the package of Andes. Let sit for 1-2 minutes. After 1-2 minutes, spread the chocolate in an even layer until smooth. Sprinkle with remaining chopped Andes and peppermints.
Let cool about an hour. Break into pieces and serve.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg