Line a silicone baking pan (or baking sheet lined with parchment paper) with 6 full size, unwrapped HERSHEY’S Milk Chocolate Bars.

Unwrap HERSHEY'S Miniatures Assortment candies. Set aside.

Melt butter in a heavy saucepan over medium heat. Add sugar.

Stir constantly for 6-8 minutes until the color is light brown (like a paper bag). If using a candy thermometer the temperature should reach about 298°F. The mixture may look curdled or separated- that's okay. You are looking for a light brown caramel color.

Remove from heat and slowly add vanilla- being careful to avoid any splatters to your skin. Stir for a few more seconds, and pour over the chocolate bars.

Immediately place HERSHEY'S Miniatures candies on top, and cover with sprinkles if using. 

Chill for at least 30 minutes before cutting.