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.