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1
Preheat the oven to 400u00b0F.
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2
Line a large baking sheet with parchment paper. Line the crackers along the baking sheet to completely cover the bottom.
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3
In a saucepan over medium-high heat, melt the butter and brown sugar, stirring occasionally until the sugar is melted and the mixture begins to boil. Boil, without stirring, for 3-4 minutes.
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4
Pour the hot caramel over the crackers and use an offset spatula to spread the caramel in an even layer. Put the baking sheet into the oven and bake for 5 minutes.
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5
While the crackers are baking, add the chocolate to a microwave safe dish. Microwave on high in 30-second intervals until the chocolate is melted, stirring between each.
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6
Remove the baking sheet from the oven and pour the melted chocolate over the crackers. Use an offset spatula to spread the chocolate in an even layer. Sprinkle with chopped pecans while the chocolate is still warm.
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7
Add the white chocolate to a microwave safe dish. Microwave on high in 30-second intervals, stirring between each, until the chocolate is melted. Drizzle the white chocolate over the entire surface.
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8
Place the baking sheet in the refrigerator for 30 minutes to 1 hour. Once cooled, break into pieces.
