Preheat oven to 400°. Line a small cookie sheet or a jelly roll pan with foil and spray with cooking spray. Line pan with the saltine crackers.

Place brown sugar and butter in a small saucepan over medium heat. Stir constantly until it comes to a boil, then turn to low and boil for 3 minutes without stirring. Pour immediately over crackers. Bake for 5-7 minutes.

While crackers are baking, place Biscoff and white chocolate in a microwave safe bowl and heat about 1 ½ - 2 minutes until melted, stirring every 30 seconds.

Remove cracker toffee from oven and spread Biscoff mixture evenly. Sprinkle with pretzels. Cool for about 30 minutes and then place in refrigerator to harden. When ready to serve, remove foil and break into pieces.