Confetti Crisps

• 40 square (about 2 inches) saltine crackers
• 3/4 cup packed brown sugar
• 3/4 cup butter
• 1 teaspoon vanilla
• 1 cup semi-sweet chocolate morsels
• 1 cup mini-twist pretzels, broken into small pieces
• 1/3 cup chopped peanuts
• 1/3 cup Mini M&M's

Preheat oven to 350 degrees. Arrange crackers side by side in single layer on large bar pan or jelly roll pan.

Combine brown sugar, butter and vanilla in 2-quart saucepan. Cook over medium heat, stirring occasionally with a whisk, until mixture comes to a full boil across the surface. Boil, stirring constantly 4 minutes.

Immediately pour sugar mixture over crackers and spread evenly with a spreader or rubber spatula. Bake 10 to 12 minutes or until bubbly and lightly browned. Remove pan from oven to cooling rack.

Immediately sprinkle baked crackers with chocolate morsels. Let stand 3 minutes, allowing morsels to soften, then spread evenly over surface. Sprinkle with pretzels, peanuts and mini M&M's. Lightly press toppings into melted chocolate using back of a spatula. Let stand at room temperature to cool completely. Refrigerate 20 minutes to firm chocolate. Cut into squares. Makes about 40 squares.

*Note: Store in tightly covered container in a cool place at room temperature so they will stay crisp. From Pampered Chef.