Preheat your oven to 400°F (204°C). Line a 15-17 inch rimmed cookie sheet or jelly roll pan with aluminum foil and generously spray it with cooking spray. Arrange the 14 sheets of honey graham crackers on the prepared pan in a single layer, covering as much of the pan as possible. If there is space around the edges, pull up the foil to keep the toffee contained on top of the crackers.

In a large saucepan, combine the salted butter and packed brown sugar over medium-high heat. Bring the mixture to a low boil, then stir continuously for 4–5 minutes until it thickens slightly. Remove the saucepan from heat and stir in the vanilla extract until fully combined. I like to use good-quality vanilla for an extra-rich flavor in the toffee.

Pour the hot toffee mixture from Step 2 over the graham crackers arranged in Step 1. Use an offset spatula to spread it evenly across all the crackers. Bake in the preheated oven for 5 minutes, until the toffee is bubbling all over.

Remove the pan from the oven. Immediately sprinkle the semi-sweet chocolate chips evenly over the hot toffee layer. Let the chocolate chips sit for a few minutes to soften from the residual heat, then use a spatula to spread the melted chocolate evenly across. I find it helpful to let the chips sit until they look glossy before spreading—they’ll go on smoother.

While the chocolate is still soft, immediately sprinkle the Kraft Mallow Bits and colorful sprinkles over the top to decorate. You can substitute or add other toppings if you like for extra crunch or color.

Allow the decorated toffee to cool at room temperature for a bit, then transfer the pan to the refrigerator to chill for a couple of hours. Once fully set, remove the toffee from the foil and break it into bite-sized pieces. Store in an airtight container for up to one week—though in my house, it never lasts that long!