- 40 saltine crackers
- 1 cup butter 2 sticks
- 1 cup packed brown sugar
- 1 ½ cups semi-sweet chocolate chips
- ¾ cup Andes Crème de Menthe Thins roughly chopped
- ¾ cup of peppermint candy finely chopped
Preheat oven to 300°F. Line a 15” x 10” x 1” pan with parchment paper or a silicone mat. Line up crackers in a single layer in rows on foil and set aside.
Meanwhile, melt butter and brown sugar in a medium saucepan. Bring to a boil and boil for 2 to 3 minutes (270 to 290 degrees if using a candy thermometer). Immediately pour over crackers and spread evenly with a spatula.
Bake 5 minutes or until the candy hardens (300 to 310 degrees if using a candy thermometer). Remove from oven.
Meanwhile, melt the chocolate chips in the microwave in 30-second increments at 50% power until melted. Spread over hardened caramel.
Sprinkle candy (chopped Andes and Peppermints) evenly over the top and press into the chocolate using a spatula.
Let cool in the freezer for 25 minutes then break into pieces and serve.
*Nutrition information is a rough estimate.
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