Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the saltine crackers in a single layer, covering the entire sheet.
In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly until the mixture is smooth and bubbly. Remove from heat and stir in the vanilla extract and 1 teaspoon of cinnamon.
Pour the caramel mixture evenly over the saltine crackers, spreading it out with a spatula to ensure all crackers are coated.
Bake for 5-7 minutes, or until the caramel is bubbling and slightly darkened. Remove from the oven.
Sprinkle the white chocolate chips over the hot caramel layer, let sit for 1-2 minutes to melt, then spread the chocolate evenly with a spatula.
In a small bowl, mix the granulated sugar and remaining cinnamon. Dust the cinnamon sugar mixture over the melted chocolate.
Let the candy cool completely, then break it into pieces before serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 180 kcal per serving | Servings: 12 servings
Tips:
Let the candy chill in the refrigerator for faster setting.
Use dark chocolate or milk chocolate chips for a different flavor twist.
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