Line a sheet pan with parchment paper or foil and coat with nonstick cooking spray. Fill the sheet with an even layer of saltine crackers; set aside.
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and whisk until bubbly, then let simmer for 3-4 minutes. Pour the mixture over your saltine crackers, as even as possible.
Bake for 5 minutes, or until it begins to bubble.
While the crackers are baking, add 2 cups of the white chocolate chips to a microwave-safe bowl and heat in 30-second increments, stirring well in between, until smooth and melted. In a separate bowl, repeat the process to melt the remaining 1 cup of chips. Once melted, add 2 drops of pink gel food coloring and stir to mix well.
Once you remove the toffee from the oven, pour the white chocolate over the crackers as evenly as possible. Use a rubber spatula to gently spread the chocolate evenly across the crackers. Drop the pink chocolate on top by the spoonful and use a fork to swirl the colored chocolate throughout the white chocolate.
Top with M&Ms, mini eggs, and sprinkles.
Chill the candy bark for 30 minutes, or until set. Once set, break it into pieces and enjoy!
Notes
Store in an airtight container at room temperature for up to one week.