Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil and lightly grease it to prevent sticking.

Arrange the saltine crackers in a single layer, covering the entire surface of the pan.

In a small bowl, mix the granulated sugar and cinnamon. Set aside.

In a saucepan over medium heat, melt the butter. Add the brown sugar and stir continuously until the mixture starts to boil. Continue stirring for 2 minutes while boiling to form a caramel sauce.

Carefully pour the caramel over the crackers and spread evenly with a spatula.

Bake for 5–7 minutes, until the caramel is bubbly and slightly darkened.

Remove from the oven and immediately sprinkle white chocolate chips on top. Let them sit for 5 minutes until softened, then spread evenly with a spatula.

While the chocolate is still warm, sprinkle generously with the cinnamon-sugar mixture.

Allow the candy to cool completely at room temperature until the chocolate is set—this usually takes about 30–45 minutes. Break into pieces and enjoy!