Easy Graham Cracker Toffee Bark

Preheat oven to 400°F. Line a 13×18 baking sheet/cookie sheet with sides with foil or a silicone liner. If using foil, spray it with nonstick spray.

Lay the graham cracker sheets side by side in the pan, breaking pieces as needed to fill the pan.

Place butter, brown sugar and salt in a medium saucepan. Bring the mixture to a boil, and boil for 3 minutes, stirring occasionally. Carefully pour over the graham crackers, and use a rubber spatula to evenly spread the mixture (work quickly—the toffee will start to firm up).

Place the pan in the oven for 3 minutes. Remove from the oven and sprinkle the chocolate chips over the top. Place back in the oven for 2 additional minutes. Remove from the oven and use an offset spatula to spread the melted chocolate evenly over the toffee. Immediately top with candy or sprinkles.

Allow to cool to room temperature, then transfer to the refrigerator to firm up completely, at least 2 hours. Once chilled, break the bark into irregular pieces. I like to store it in the fridge.