12 (5x2 1/2-inch) chocolate graham crackers
3/4 cup firmly packed brown sugar
3 cups miniature marshmallows
1 cup candy-coated milk chocolate pieces
Heat oven to 350°F. Line 15x10x1-inch baking pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray.
Place graham crackers onto foil so sides touch.
Melt butter and brown sugar in 2-quart saucepan over medium heat, stirring constantly, 4-6 minutes or until smooth and mixture just comes to a boil. Pour evenly over crackers. Bake 5-6 minutes or until bubbly.
Remove pan from oven; sprinkle with marshmallows. Continue baking 2-3 minutes or until marshmallows begin to soften. Sprinkle with candy. Cool completely. Lift out of pan using foil ends. Cut into bars.
Change the look depending on the season. For example, use orange and black candies for Halloween or use red and green candies for Christmas.