Each bar serves 1.
Preheat oven to 350°F. Place graham crackers in a single layer in a 15¼ x 10¼ in. cookie pan. In medium saucepan, combine sugar and butter; cook over low heat, stirring constantly, until mixture comes to a boil. Pour mixture over graham crackers; spread evenly.
Top with peanuts, bake 5 minutes. Remove from oven and immediately top with chopped candy; add sprinkles. Cool completely in pan on wire cooling rack. Cut into 24 bars.
For Almond Cranberry Bars – Substitute 1 cup sliced almonds for peanuts. Omit cocoa Candy Melts and sprinkles; top with ½ cup each chopped white Candy Melts and dried cranberries.
For Coconut Toffee Bars – Substitute 1 cup shredded coconut for peanuts; omit Candy Melts and sprinkles; top with ½ cup toffee bits.