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Preheat oven to 325 degrees.
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In a saucepan melt butter and brown sugar. Let it bubble and get thick, constantly stirring.
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When thickened (3-5 minutes) take off stove.
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Meanwhile spray a cookie sheet with cooking spray and line cookie sheet with saltines.
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Pour sugar mixture evenly over the crackers and make sure everything is covered. May use a spoon or spatula to help you cover the crackers if necessary.
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Carefully place in the oven for 10 minutes.
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Carefully pull out of oven and gently move crackers around if they have moved from their original position.
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Sprinkle your chopped white chocolate evenly over the sugar mixture. It should melt enough so that you can spread with a silicone spatula nice and evenly to cover all the crackers.
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Sprinkle your coconut flakes on top.
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Place cookie sheet in the freezer for about an hour.
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Take out of freezer and the whole sheet of candy should just pop out with a twist of the pan.
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Break into small pieces and store in a air tight container.
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Enjoy!