Step 1

Cover a rimmed jellyroll baking sheet with foil; spray lightly with non-stick cooking spray. Place crackers close together and touching in a single layer, fitting as many on the baking sheet as you can. If you end up with gaps along the edges, break some crackers in half to fill up the space as best you can.Place butter and brown sugar in a saucepan. Bring to a boil over medium-high heat. Boil for 3 minutes, stirring constantly. Immediately pour evenly over Ritz crackers.Bake at 350℉ for 7 minutes. Turn off oven.  Remove pan from oven and sprinkle crackers evenly with milk chocolate chips.  Return pan to oven and let stand for 3 to 4 minutes or until chocolate is soft and melty.  Remove pan from oven and spread chocolate evenly over crackers.Immediately sprinkle top with chopped pecans and white chocolate morsels. Very lightly press down with the palm of your hand to help adhere to the melted chocolate.Allow to cool completely. Break cracker candy into individual pieces.Store in an airtight container at room temperature or in the refrigerator.

Step 2

The size of buttery Ritz crackers lend themselves nicely to making each cracker a single piece of cracker candy.As the sugar syrup cooks, be sure to stir it constantly to prevent it from scorching.