- Saltine crackers (enough to fill up a large sheet pan)
- 1 cup plus 2 tablespoons butter
- 1 1/8 cup brown sugar
- 2 teaspoons cinnamon, divided
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 6 tablespoons hot water
- 2 teaspoons almond flavoring
- 1 cup white chocolate chips sprinkled with coconut oil
- Colored sugars
Preheat oven to 350 degrees. Spray a large sheet pan that has edges with cooking spray. Arrange crackers to fill up the sheet pan completely. On the stove melt butter and brown sugar. Let it boil for 3 minutes. Stir in 1 teaspoon cinnamon. Pour quickly over the crackers and spread evenly. Work quickly as it hardens fast! Bake 5 minutes.
While baking, whisk powdered sugar, remaining cinnamon and salt.
In a microwave heat the white chocolate chips mixed with coconut oil (this helps with melting smoothly) on 30 second intervals stirring between each interval. This took 3 intervals for me. Mix with powdered sugar mixture, hot water and almond flavoring.
As soon as you take the crackers out of the oven pour the icing over. Spread evenly. Top with colored sugars then sprinkles. Place in fridge to cool completely before breaking into pieces or cutting into squares.