Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.

Arrange saltine crackers in a single layer across the lined jelly roll pan.

Combine unsalted butter and light brown sugar in a medium saucepan over medium heat; stir until butter melts and mixture comes to a boil for about 3 minutes.

Remove from heat and whisk in vanilla extract and sea salt.

Pour the hot toffee over the prepared saltine crackers, spreading evenly.

Bake for 8-10 minutes until the toffee bubbles vigorously.

Sprinkle white chocolate chips over the hot toffee layer and let sit for about 5 minutes to melt.

Spread the melted white chocolate into a smooth layer covering the toffee.

Mix the granulated sugar and ground cinnamon, then sprinkle over the top.

Cool at room temperature for about 15 minutes, then chill in the refrigerator for at least 45 minutes. Cut into bars and enjoy!