Preheat your oven to 350°F (175°C).

Line a large baking sheet with parchment paper.

Arrange the saltine crackers in a single layer on the baking sheet, ensuring they are close together without gaps.

In a saucepan over medium heat, melt the butter and brown sugar, stirring continuously.

Once the mixture starts to bubble, allow it to cook for 3 minutes without stirring.

Immediately pour the hot toffee mixture over the crackers, spreading it evenly with a spatula.

Place the baking sheet in the preheated oven and bake for 5 minutes until the toffee is bubbling.

Remove the pan from the oven and let it cool slightly.

Sprinkle 2 ½ cups of white chocolate chips over the hot toffee.

Let them sit for 2 minutes to soften, then spread the melted chocolate evenly over the top with a spatula.

Melt the remaining ½ cup of white chocolate chips in the microwave in 15-second intervals, stirring between each.

Mix the melted chocolate with a small amount of pink gel food coloring.

Drizzle the pink-colored chocolate over the white chocolate layer.

Use a toothpick or skewer to swirl the pink chocolate for a beautiful marbled effect.

Quickly sprinkle the pastel M&Ms, chopped mini chocolate eggs, and Easter sprinkles over the top before the chocolate sets.

Lightly press the toppings into the melted chocolate to ensure they stick.

Allow the bark to cool at room temperature for 30 minutes.

Transfer the baking sheet to the refrigerator for at least 1 hour until the chocolate is fully set.

Once firm, break the bark into irregular pieces and serve!