In the bowl of your stand mixer, with paddle attachment fixed, combine all of the ingredients for the cookie dough. Mix until smooth. Alternatively, you may mix by hand with a heavy wooden spoon. Set aside.
Preheat your oven to 425 degrees F and line a large lipped baking sheet with foil or parchment paper. Spray with a nonstick spray.
Lay the saltine crackers out on the prepared baking sheet. I got about 40 crackers on my baking sheet. This will vary.
In a small saucepan, combine the butter and brown sugar over medium heat. Once the butter has melted crank the heat up a tad so that the mixture comes to a light boil. Continue stirring until the mixture resembles a light brown color. Remove immediately from heat and pour over the crackers. Spread the mixture evenly as need with a rubber spatula and place it in the oven. Bake for 5-6 minutes or until bubbly. Remove from heat and let stand for a few minutes.
While your crackers are baking, prepare the white chocolate. In a microwave-safe bowl, combine the white chocolate and vegetable oil. Microwave the chips in 20 second increments. Give the chocolate a good stir after each increment until the white chocolate has melted.
NOTE: White chocolate can take a LONG time to melt fully. I sometimes give the white chocolate chips a good chop first. This definitely speeds up the process.
Spread the prepared cookie dough on top of the now slightly cooled crackers. Pour the white chocolate on top and spread it evenly with an offset spatula. Sprinkle immediately with mini chocolate chips.
Place the toffee in the freezer and cool for at least an hour or until hardened. Break or cut into pieces and store in an airtight container either in the fridge or at room temperature.