1 box of Sweetshop Graham Style Crust mix
¾ cup butter
¾ cup brown sugar
2 cups chocolate chips (either semi-sweet to dark chocolate)
Candy Corn (prefer to use mini candy corn)
Multi colored sprinkles/jimmies

Prep time 10 minutes
Cook time 15 minutes, 2 hrs for refrigeration


1. Preheat oven to 400 degrees. Line a 9x13 baking sheet with foil. Be sure to make sure the foil comes up on the sides as well. Spray with nonstick cooking oil. Place the graham style crust on the bottom of the coated pan.

2. In a medium saucepan, add the brown sugar and butter. Bring the mixture to a boil, then stirring occasionally, for another 3 minutes. Pour the mixture over the cracker crumbs. If you need to smooth it out, use a rubber spatula working quickly before the toffee sets.

3. Place the pan in the oven for 3 minutes. Remove from the oven and sprinkle the chocolate ships over the top of the mixture. If you want to smooth out the chips, use an offset spatula to even it out. Place the candy corn and the sprinkles over the top while the chocolate is still warm so they stay adhered. You might need to gently pat them down so make sure they stick.

4. Cool to room temperature, then place in the refrigerator to firm completely for at least 2 hours. Once the bark is completely hardened, break into cookie size pieces. Store in refrigerator.