Step 1

Preheat the oven to 350*F.

Step 2

Line a cookie sheet with non-stick cooking spray.

Step 3

Line the cookie sheet with the pretzel crisps in a single layer. Keep them as close together as possible, and use some of the broken pieces in the bag to fill the gaps. You want as much of the surface area covered as possible.

Step 4

In a small saucepan, melt the butter over medium heat.

Step 5

Add the dark brown sugar and bring the mixture to a boil.

Step 6

Boil for three minutes, stirring occasionally and wiping the sides with a rubber spatula so the sugar doesn’t crystalize or burn.

Step 7

Remove from heat and stir in the vanilla.

Step 8

Pour the caramel mixture over the pretzels and use a rubber spatula to smooth out over the top.

Step 9

Make sure each pretzel has caramel covering it.

Step 10

Bake in the oven for 7 minutes.

Step 11

Remove from the oven and let cool for 2 minutes.

Step 12

Add the white chocolate chips over the top of the pretzels and caramel, and return to the oven for one minute.

Step 13

Remove from the oven and use the rubber spatula to smooth the white chocolate out over the top.

Step 14

While the chocolate is still melted and warm, sprinkle on the crushed peppermint candies.

Step 15

Let it cool completely and then put the pan into the fridge to set for 2-3 hours.

Step 16

Remove from the fridge, and pull the foil out of the pan.

Step 17

For an even look, cut into squares with a knife. If desired, you can break into pieces instead.

Step 18

Serve immediately or place in airtight container.