01 -
Preheat oven to 350 degrees F. Cover a rimmed baking sheet with parchment paper, making sure the parchment extends up the sides.
02 -
Lay out 48 (or more) saltine crackers in a single layer on the parchment-lined baking sheet.
03 -
In a medium saucepan, melt the unsalted butter and packed dark brown sugar together. Bring to a boil and cook for 5 minutes, stirring constantly with a whisk or wooden spoon, until the mixture is well combined and bubbly.
04 -
Carefully pour the hot butter-sugar mixture evenly over the arranged saltine crackers.
05 -
Place the sheet pan in the preheated oven for 4-5 minutes. The butter-sugar mixture should be bubbly when you remove it from the oven.
06 -
Remove the pan from the oven and immediately sprinkle the white chocolate chips evenly over the hot toffee. Wait a few minutes for the chocolate to soften and melt.
07 -
Using an offset spatula, spread the melted white chocolate evenly across the toffee. If desired, mix in 1-2 drops of food coloring with the melted white chocolate for a pastel effect. Immediately add Easter sprinkles and candy decorations while the chocolate is still soft.
08 -
Place the toffee in the refrigerator for at least 2 hours or overnight to allow it to set completely.
09 -
Once fully set, break the toffee apart with your hands or cut into pieces with a sharp knife. Package for gift-giving or serve and enjoy!