Recipe adapted from a Pampered Chef cookbook
1 sleeve plus 1/4 sleeve of saltine crackers
3/4 cup packed brown sugar
3/4 cup butter (do not use margarine)
1 teaspoon vanilla
1 cup milk chocolate chocolate chips
1 cup twist pretzels, broken into small pieces
1/3 cup chopped peanuts
1/3 cup regular sized M&Ms
2. Combine brown sugar, butter and vanilla in a small saucepan. Cook over medium heat, stirring occasionally until mixture comes to a full boil across the surface. Boil, stirring constantly, 4 minutes.
3. Immediately pour sugar mixture over crackers and spread evenly. Bake 10-12 minutes or until sugar mixture is bubbly and lightly browned. Remove pan from oven to a cooling rack.
(you can see how I had to arrange my crackers in order to fill the pan :))
4. Immediately sprinkle baked crackers with chocolate chips. Let stand 3 minutes, allowing chips to soften, then spread evenly over surgace. Sprinkle with pretzels, peanuts, baking bits and raisins (if desired) Lightly press toppings into melted chocolated. Let stand at room temperature to cool completely. Refrigerate for 20 minutes to firm chocolate. Cut into squares and serve.
The original recipe calls for 40 saltines, mini pretzels, semi-sweet chips, mini M&Ms, and also states that raisins are optional. The original recipe also uses Pampered Chef products, which I did not use.