Step 1

Preheat oven to 180C/160C fan-forced. Line a 20 x 30cm slice pan with baking paper, allowing the paper to overhang the 2 long sides. Arrange crackers in a single layer over base of prepared pan, trimming to fit.

Step 2

Place sugar and butter in a small saucepan over medium heat. Cook, stirring, until butter melts and mixture is smooth. Bring to the boil. Cook, stirring, for 30 seconds or until thickened. Remove from heat.

Step 3

Pour sugar mixture evenly over crackers. Bake for 5 minutes or until sugar mixture is bubbling.

Step 4

Pour the white chocolate over the sugar mixture. Use a palette knife to smooth the surface. Scatter over hundreds and thousands and sprinkles. Sprinkle with sea salt flakes. Set aside for 2 hours or until set. Break into pieces to serve.