Preparation:
Cover a small-mid size baking sheet with tin foil.
Place crackers salty side down on the pan (or face down if using graham crackers)
Make toffee:
In a small pot, combine the sugar, butter, water and vanilla. Cook over medium high heat, bringing it to a simmer, and regularly stirring. It will first lighten in color, just keep mixing and simmering, it will gradually darken. After about 5-8 minutes, you will notice pretty suddenly the color and smell will change. It will become sweetly fragrant and golden brown, be aware of this because it is nearly done! Keep cooking for 30 seconds or so, until just a smidge lighter than a werthers candy. If using a food thermometer, it should measure 295-300. Careful not to use high heat so you don’t burn the toffee.
Remove from heat and immediately pour over prepared crackers, using a spoon to quickly spread and level out the mixture. Let it rest and cool on the counter, then make your white chocolate/almond bark.
To make your almond bark, add your almond bark squares to a microwave safe bowl. Heat as per package directions, usually about 30 second intervals mixing until smooth. Once it is smooth add 1/8 teaspoon avocado oil and mix it in. It should be silky smooth
Pour over the toffee mixture (it is ok if the toffee is still warm, you just want to be sure it has hardened) and spread around into an even layer. It helps to use an offset spatula for this.
Immediately sprinkle on your desired sprinkles or jimmies before the almond bark cools and hardens!
Refrigerate for 10 minutes or so before snapping the pieces apart! Storage: Keep it refrigerated so it maintains a great crunch!
