40 saltine crackers (one sleeve)
1 cup unsalted butter
1 cup packed dark brown sugar
18 ounces good-quality white chocolate, chopped or chips
Holiday sprinkles or sparkling sugars for garnish
Preheat oven to 350 degrees. Line a large baking sheet with aluminum foil and spread crackers out on foil in a single layer. Fold up edges to box in crackers. Set aside. In a medium saucepan over medium-high heat, melt butter and brown sugar. Bring to a boil, then reduce heat medium-low, and simmer for 5 minutes, stirring occasionally. Immediately pour caramel over crackers and spread to cover completely. Bake for 5 minutes in oven. Remove pan and set aside.
In a heat-proof bowl over barely simmering water, add white chocolate and stir until completely melted. Pour half of white chocolate over crackers and spread in an even layer. Let stand for 1 minute. Spread remaining melted white chocolate on top. Top with any desired sprinkles or chopped nuts. Chill in refrigerator for 1 to 2 hours to harden. Peel away foil and break into pieces. Store candy in an airtight container.
Yield: 40 pieces
