Preheat your oven to 325°F (163°C) and prepare a large jelly roll pan (approximately 15 by 10 inches) by lining it with parchment paper or foil.

Arrange 48 saltine crackers in a single layer across the bottom of the prepared pan, ensuring they fit snugly together.

In a medium, heavy-bottomed pot, combine the cubed salted butter and light brown sugar. Cook over medium-low heat, stirring occasionally until it melts and reaches a full rolling boil.

Let the mixture boil for about three minutes, until it deepens in color.

Pour the toffee evenly over the arranged saltine crackers and spread it into every corner using a spatula.

Place the pan in the preheated oven and bake for about 8 minutes, watching closely for caramel bubbles forming on the surface.

Remove the pan from the oven and sprinkle the white chocolate chips evenly across the hot toffee. Allow them to sit for a minute to soften.

Spread the melted chocolate evenly across the toffee using an offset spatula. Sprinkle the reserved cinnamon sugar mixture on top.

Freeze the pan for about 15 minutes until fully hardened, then let it rest at room temperature for another 15 minutes before removing the foil and breaking into pieces.