Bake Club Gingerbread Toffee

Makes 24-ish pieces
 
40 saltine crackers, about 1 sleeve
12 tablespoons unsalted butter
¾ cup light brown sugar
¼ cup molasses
1 ¼ teaspoons kosher salt
1 ¾ teaspoons ground ginger
1 ¼ teaspoons ground cinnamon
 
White chocolate chips, melted for decoration
Colored sugar sprinkles or nonpareils for decoration
 
Heat the oven to 350°F. Pan-spray a 9x13 dish.
 
In a single layer, line the baking dish with crackers, breaking crackers as necessary to fill the entire dish.
 
In a medium saucepan over medium heat, combine the butter, light brown sugar, molasses, salt, ginger and cinnamon and bring to a boil. Simmer on low heat for 3 minutes and remove from stovetop.
 
Pour the delicious smelling spice mixture evenly over the cracker layer and bake at 350°F for 10 minutes where it will bubble, caramelize and infiltrate the cracker layer with gingerbread magic.
 
Cool completely, decorate with melted white chocolate swirls and colorful sprinkles, then break into 24-ish pieces. Store in an airtight container for up to 3 days.