• Preheat the oven to 350 degrees and line a large baking sheet with parchment paper (I use a 1/2 sheet pan size, which is about 13x18).

Toffee:

• Place the graham crackers in an even layer, filling the baking sheet as best as possible. Set aside.
• In a medium sized saucepan on medium heat, melt butter and brown sugar together, and then bring to a boil on medium heat. Allow the mixture to boil about 3 minutes, stirring constantly.
• Carefully pour the butter and brown sugar toffee mixture on top of the graham crackers. Use a knife or rubber spatula to spread the toffee evenly on top of the graham crackers. Bake in the oven for 5 minutes, or until the toffee is bubbling.

Chocolate:

• Sprinkle the chocolate chips on top of the toffee, then place in the oven for 1-2 minutes. Once the chips begin to melt, pull the toffee out of the oven. Using a knife or icing spatula, spread the chocolate into an even layer on top of the toffee.
• Next, melt the white chocolate chunks in the microwave in 30-second increments, stirring after each hit in the microwave.* Once melted, dollop the white chocolate on top of the melted chocolate. Using a toothpick or knife, swirl the white chocolate into the chocolate.
• Lastly, sprinkle with crushed candy canes. 

• Allow the peppermint bark toffee to set before breaking into smaller pieces. It can take a few hours to set at room temperature, or you can let it set in the fridge.