8 ounces white chocolate baking bars, such as Bakers or Ghiradelli
Prepare: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Arrange crackers evenly on your baking sheet, filling up entire sheet, placing crackers side by side (You should be able to fit about 5 rows of 8 crackers – doesn’t have to be perfect and yes, you can break some of the crackers in half to cover the baking sheet completely)
Make the toffee: In a medium saucepan over medium heat, combine the butter and brown sugar until completed melted, stirring constantly. Without stirring, allow mixture to come to a boil for 3 minutes. Remove from heat and carefully pour the hot butter and brown sugar mixture over the crackers. Spread evenly over the crackers with a spatula then bake in preheated oven for 5 minutes
Melt the Biscoff and white chocolate: While your crackers are in the oven, place the Biscoff in a microwave safe bowl and heat on high in 30 second increments, stirring in between (mine took about 60-90 seconds to melt completely). Set aside. Place the white chocolate in a separate microwave safe bowl and heat in the microwave at 50% power in 30 second increments, stirring in between (mine took about 2 minutes to melt completely)
Finishing your toffee: Remove the toffee from the oven and spread the melted Biscoff evenly over the top. Next spread the melted white chocolate over top, using a spatula to ensure even coverage. Sprinkle the top with sprinkles, if desired. Using an oven mitt, carefully place the sheet pan in the freezer for one hour to set. Slice into even pieces or break into pieces and enjoy!
This will be gone before you know it, but if you happen to have some leftover store in an airtight container in the refrigerator or at room temperature up to 2 weeks