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1
Preheat oven to 375 F. Line a baking sheet with parchment paper. Line up your Saltine crackers on the sheet, placing them close together (touching).
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2
Heat butter and sugar in a small saucepan over medium heat until mixture comes to a rolling boil. Then remove from heat and stir in your vanilla.
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3
Slowly, pour the butter mixture over your crackers, spreading it evenly with a rubber/silicone spatula or silicone brush. Bake in the preheated oven until butter-sugar mixture starts to darken to a caramel color and bubble, about 7 to 9 minutes.
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4
Remove pan from the oven. Scatter your white chocolate over the crackers, allow it to soften from the heat of the crackers and then spread the white chocolate over all of surface of the crackers. Immediately sprinkle with a decoration if you are choosing to do so.
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5
Transfer crackers to a wire rack to cool. Melt the pink chocolate melting disks according to package instructions. Place a piece of parchment paper under your cooling racks and drizzle the crackers with the melted chocolate. Then decorate again as you wish. I used a small pastry bag to drizzle the chocolate, you can also just snip a tiny corner off of a sandwich bag. Whatever works. Allow these to cool completely to harden. I keep them in my cool garage.
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6
Notes: You can choose to make these like a bark and break them apart into odd pieces or you can keep them as full squares. If your choose to keep them as squares, gently separate your crackers from one another just after you spread the white chocolate over the top (and sprinkle with a decoration if you are choosing to do so). Use a couple toothpicks to help you get the job done. Then once the chocolate hardens, place your crackers/cookies on parchment or a cooling rack and drizzle each separately.
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7
You may also wish to melt your white chocolate first then spread it evenly over-top your crackers. Both ways have worked for me. I find that melting the chocolate is quicker.
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8
Recipe adapted from Three Many Cooks
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Enjoy!
