Line a quarter sheet pan (9"x 13") with parchment paper then line with graham crackers.
Melt together butter and sugar on medium heat for 8-10 minutes, whisking FREQUENTLY, until mixture bubbles and turns a light caramel color. Take off heat.
Pour butter mixture over graham crackers. Gently spread out evenly using a butter knife or offset spatula.
Note: if you want a crunchier toffee, you can put the baking tray into a preheated 400F degree oven for about 6 minutes then continue with the rest of the directions.
Top with chocolate and white chips.
Wait 5 minutes, then spread out the warmed chocolate using a butter knife or an offset spatula.
Top with sprinkles, cool for at least an hour, and break up to serve.
Notes
There is no baking involved in making these. With this recipe, we're using a combination of semi-sweet chocolate chips and white chocolate chips. You could use peanut butter chips, butterscotch chips or even caramel bits. The sky is the limit with your creativity!
If you want to make this a bit more crunchy and more similar to Christmas Crack you can put the graham cracker and butter/sugar mixture into the oven for a few minutes (I give directions above on how to do this.)
In addition, for a deeper toffee flavor, use brown sugar instead of white sugar.