Preheat oven to 350 degrees.

Line a 10 x 15-inch jelly-roll pan with non-stick foil; arrange graham crackers to fit the bottom of the pan in a single layer, breaking up the last few to fit the space.

Melt the butter in a medium saucepan over medium heat and add the brown and white sugar.

Stir to combine and bring mixture to a boil.

Reduce heat and let the mixture gently bubble for 4 minutes and remove from heat.

Carefully pour sugar/butter mixture evenly over the graham cracker layer, spread to cover.

Bake for the graham crackers covered in sugar/butter mixture for 10 minutes.

Once out of the oven, sprinkle white chocolate chips over the top.

Wait about 2 minutes for chocolate to melt, then use a spatula to gently spread chocolate chips into an even layer on top of the graham crackers.

Sprinkle with Spring colored M&Ms and festive Spring sprinkles.

Cool to room temperature, then refrigerate for 2 hours.

Peel foil from chilled bark and break into pieces.