Preheat your oven to 350.

Place butter in small saucepan on stove top over medium heat and allow it to melt.

Stir in brown sugar and bring to a low boil for about 3-4 minutes to allow caramel mixture to thicken, stirring regularly.

While the caramel mixture is thickening, lay chocolate graham cracker sheets flat across non-stick rimmed baking sheet (you're going to want to see my notes on this!)

Give the caramel sauce another stir, and then pour the mixture evenly over the crackers, using a spatula to spread it out to cover the crackers completely.

Place baking pan in preheated oven for 5 minutes.

While the pan is in the oven, if you're using white baking bark (which I do recommend over white chocolate chips, but white chips will suffice!), chop up the baking bark cubes into much smaller pieces so it melts more easily over the hot crackers.

Pull the pan out of the oven after 5 minutes, sprinkle the baking bark (or chips) evenly over the crackers, and then place pan back in the oven for 1 minute to help expedite the melting of the white bark.

Remove pan from oven, and use a spatula to gently and evenly spread the chips out across the crackers. Set aside.

Crush the strawberry wafer cookies, either with a food processor/blender, or just in a plastic baggie with a rolling pin, and then sprinkle the strawberry cookie crumbs evenly over the melted baking bark.

Sprinkle on the M&Ms and sprinkles.

Leave pan out to cool & set for a couple of hours on the counter, or you can put it in the fridge and let it cool/set more quickly - it'll probably only take about 30 minutes in the fridge. Once the toffee hardens, use a metal spatula or a butter knife to start breaking it apart, and then once you get it started, you can just use your hands to continue breaking it apart into shareable pieces.

Store in an airtight container for up to about a week!