Preheat your oven to 400°F (204°C). Gather your baking sheet and aluminum foil.

Line a 10 x 15-inch baking sheet with aluminum foil. Lightly spray the foil with non-stick spray.

In a small mixing bowl, combine granulated sugar with cinnamon and whisk until blended. Set aside.

Place 40 Saltine crackers in a single layer on the baking sheet, close together but not overlapping.

In a medium saucepan, combine salted butter and brown sugar. Stir frequently over medium heat until it reaches a gentle boil, about 5 minutes.

Pour the bubbling butter and brown sugar mixture over the arranged crackers, spreading it evenly.

Bake for 5 minutes until bubbly and caramelized, but not burnt.

Remove from the oven and cool for 1-2 minutes. Use a butter knife to adjust any overlapping crackers.

Sprinkle white chocolate chips over the warm toffee. Let them sit to melt, then spread evenly.

Sprinkle the cinnamon-sugar mixture over the melted chocolate layer before it sets.

Allow to cool completely at room temperature, then break into pieces for serving.