Preheat oven to 400.

Place butter & brown sugar in small saucepan on stove top over medium heat. Allow butter to melt and stir regularly as you bring them to a slow boil.

Allow to boil for a few minutes (stirring regularly).

While the caramel mixture is thickening, line a rimmed cookie sheet with foil (unless you use the awesome non-stick baking pans I use, and in which case, no foil needed!!), and lay out saltine crackers in rows on the cookie sheet.

Using a large spoon, drizzle caramel mixture evenly over the saltines. (If your caramel mixture isn't perfectly smooth, that's ok - it'll bubble up just fine in the oven on the saltines.)

Place cookie sheet with crackers in preheated oven for 5 minutes.

While pan is in the oven, finely chop the vanilla baking bark.

Remove pan from oven and set pan on a hot pad. Sprinkle evenly with chopped baking bark over top of the hot saltines.

Place the pan back in the oven for 1 minute to help the bark to quickly melt.

Pull the pan out of the oven, and use a spatula to gently and evenly spread the bark out across the saltines.

Crush the gingersnaps in a blender or a food processor. Sprinkle evenly over the melted baking bark.

Allow pan to cool on a hot pad for 10-15 minutes (or until it's cool enough to set in the fridge), and then place in refrigerator for about 20-30 minutes - until the toffee is chilly to the touch and completely set.

Remove from fridge and begin breaking apart. You can use a metal spatula or butter knife to get it started, but once you get it started, you can just use your hands to quickly break the rest of it apart.

Place on platter or in serving bowl and enjoy with others!