Lay a single layer of saltines in a shallow pan and pour ice water over them. Let stand for about 3 minutes.
Carefully remove the crackers with a slotted spoon and place on a double layer of paper towels (laid over a linen towel) to drain for 5 to 8 minutes.
Dry the pan and pour half the melted butter over the bottom; spread with your fingers. Arrange the crackers on the pan and drizzle the remaining butter over them.
Place in the hot oven and bake for 15 to 20 minutes. Check frequently: don't let the crackers burn.