I start by preheating my oven to 325 degrees and lining a large cookie tray with foil, sprayed with cooking spray. I lay out the 50 saltines in neat rows, making sure they’re snug but not overlapping—it’s my base ready to shine. Then I set it aside while I get the toffee going.

In a medium pot, I melt the butter and brown sugar over medium heat, stirring until the butter’s fully melted. Once it’s smooth, I bring it to a boil and keep stirring for about 2 minutes—it gets bubbly and gorgeous. I pour it over the saltines, spreading gently with a spatula to cover every cracker.

The tray goes into the oven for 7 minutes, letting the toffee sink into the crackers—I love watching it bubble. While it bakes, I melt the green chocolate melts in the microwave, stirring every 30 seconds until it’s smooth and ready. I pull the tray out, sprinkle the white chocolate chips on top, and pop it back in for a minute to melt them—then I spread it evenly.

I drizzle the green chocolate over the white, swirling it with a butter knife for that festive look I adore. Before it sets, I scatter St. Paddy’s sprinkles on top—they stick to the chocolate like glue. Once it’s cool, I break it into pieces and dig in—it’s that easy!