First things first, grab your 9×13-inch baking pan and line it with parchment paper or foil. This is not the moment to get lazy, trust me, you don’t want to be scraping caramel off your pan at 11 p.m. Been there, done that.
Lay your crackers in a single layer, edge to edge, like a little puzzle. Bonus points if you get them to fit perfectly (I never do).
Make the caramel. In a medium pot, melt your butter and brown sugar together over medium heat. Keep stirring!
Once it’s bubbling happily (we’re talking rolling bubbles across the top, not just around the edges), it’s ready. This takes about 3 minutes.
Pour the hot caramel all over your cracker layer. Carefully, because this stuff is liquid gold and very hot. Spread it evenly with a spatula.
Pop the whole pan into your preheated oven (350°F / 175°C) for about 5 minutes. This helps the caramel really soak into the crackers and bubble up just a bit more. Keep an eye on it! You want bubbling, not burning.
When the pan comes out of the oven, sprinkle your milk chocolate right on top of that hot caramel. Let it sit for a minute or two to soften, then spread it into a beautiful, glossy layer.
Now the fun really begins, toppings! Sprinkle your crushed Oreos, M&M’s, and white chocolate buttons over the warm chocolate.
Let everything cool on the counter for about 30 minutes. Then pop it into the fridge for at least an hour to firm up. If you’re impatient (me, always), stick it in the freezer for faster results, but don’t forget it in there!
Once it’s set, lift the whole sheet out of the pan using the parchment or foil. Then break it into pieces, big, small, random shapes, whatever you like. No rules here.
Store it in an airtight container in the fridge and try not to sneak a piece every time you pass by. (Spoiler: you will.)
