Preheat oven to 35o and line a baking sheet with aluminum foil.

Arrange saltines in a single layer covering the baking sheet.

In a saucepan combine butter and brown sugar and heat over med/high heat until it comes to a low boil, continue boiling, stirring occasionally for 5-6 minutes

Pour the butter/sugar mixture over the saltines and spread it out evenly then place in the oven for 10 minutes.

Remove and place on a cooling rack.

Melt your white chocolate melts in the bowl of a double boiler until smooth. Pour it over your caramel mixture and spread evenly. If desired sprinkle with sprinkles.

For the colored drizzles- add 1/4 cup of colores melts and 1/2 tsp shortening to a small microwave safe bowl and microwave in 30 second increments until smooth. Drizzle over white chocolate with a spoon. Repeat for other colors.

Allow to cool completely, then break into pieces.