S'mores Bark

Preheat the oven to 350 degrees Fahrenheit. Line a half sheet baking pan with foil or parchment paper.
Assemble 15 graham crackers evenly across the baking sheet. Break them into smaller pieces as needed to fit the baking sheet. Set aside for now.
Add the butter and brown sugar to a medium saucepan and melt over medium heat on the stove, stirring occasionally. Once it starts to bubble, keep it at a boil and stir constantly. After one and half minutes, or after turning to an amber color, pour it across the graham crackers and use a rubber spatula to spread it evenly.
Put the baking sheet with the graham crackers and toffee in the oven and bake for 5 minutes, or until it is bubbling.
After five minutes, remove the tray from the oven and top with the chocolate. As the chocolate melts, use a rubber or offset spatula to spread it evenly across.
Top with marshmallows, graham cracker pieces, and hershey's chocolate bar pieces.
To toast the marshmallows, turn the oven to the broil setting on high. Place the tray of s’mores bark in the oven for about thirty seconds, until the tops of the marshmallows are toasted. Watch this step closely, as the marshmallows can burn easily.
Remove from the oven, and add the sprinkles and drizzle on chocolate and caramel sauce as desired.
Refrigerate in the pan for one hour or let it sit at room temperature to harden. Once the bark has hardened, use a butcher's knife to cut it into pieces.