Line a 15x10x1" baking sheet with foil so that it covers it completely. You don't want the toffee to seep underneath. Add the saltines in a single layer. Breaking the last row to fit if necessary.

Preheat oven to 350F.

In a large saucepan over medium heat add the butter and stir to melt. Stir in the sugar. Bring to a boil and stir for one minute until the sugar dissolves.

Pour the sugar butter mixture over the saltines evenly. Bake for 8-10 minutes.

Meanwhile melt the white chocolate in the microwave at 30 second intervals and have it ready in a piping bag.

Remove from oven and sprinkle on the chocolate chips immediately. Allow chips to melt for a minute and then spread out evenly.

Top with toffee bits and then drizzle with white chocolate. Finish off with Easter sprinkles and candy coated chocolate eggs.

Refrigerate for one hour or until set. Break into pieces and store in an airtight container in the refrigerator.