Preheat the oven to 375°.Prep your 10x15 rimmed baking sheet by covering it completely with foil and then spraying the foil generously with baking spray.
Fill the pan with saltine crackers in a single layer, edge to edge. If you need to break some in half to make sure you completely fill the pan, that is ok.
In a saucepan over medium heat, melt the butter and brown sugar together while stirring.Then once it is all melted together stop stirring and let it boil for 3 minutes. (do not stir at this point or the caramel sauce can turn out grainy.)
Immediately pour the toffee sauce over the saltine crackers. With a spatula or wooden spoon lightly spread the toffee from edge to edge so it completely covers the crackers.
Pop the toffee crackers in the oven for 7 minutes, it will be bubbly and hot.TIP: While it is in the get the white chocolate chips, fruit, and nuts ready. Once it comes out the of oven you will want to work quickly to take advantage of how hot the toffee is!
Remove from the oven and sprinkle on the kosher salt and then the white chocolate chips. Let them sit for about 1-2 minutes so they get soft and melty. Spread with a wooden spoon or spatula from edge to edge of the pan, covering all the toffee crackers.Sprinkle on the cashews and then all the dried fruit. Press them in slightly so they adhere while drying.
Pop the tray in the fridge and let cool/harden for about 30 mins to 1 hour.
Break apart in serving sized pieces.
Storing
Store leftover white chocolate toffee in the fridge in an airtight container for up to 2 weeks.
Notes
Dried Fruit: You can also use whatever dried fruits you like or have on hand! Just measure out 1 cup total!