Begin by patting the diced strawberries dry with paper towels, then lay them out flat to continue drying while you prepare the rest of the recipe.

Preheat your oven to 375°F and line a large or medium baking sheet with foil. Arrange the saltine crackers in a single layer, making sure they touch each other to cover the entire baking sheet. Set aside.

In a large saucepan, melt the butter and brown sugar over medium heat. Once the mixture begins to boil, stir constantly for exactly 3 minutes.

Immediately after the 3 minutes, pour the butter and sugar mixture over the crackers. Use a spoon to spread it evenly across the crackers, then bake in the oven for 6-7 minutes.

When the mixture is lightly browned, remove it from the oven and sprinkle the semi-sweet chocolate chips evenly over the top. Return the baking sheet to the oven for 1 minute, or until the chocolate chips become shiny, then spread the melted chocolate with a spoon or offset spatula.

Sprinkle white chocolate chunks over the melted chocolate, then bake for another minute to slightly melt them. Remove the baking sheet from the oven and swirl the white chocolate into the semi-sweet chocolate using a toothpick or knife.

Once swirled, immediately sprinkle the dry strawberries over the top of the chocolate. Place the sheet in the freezer for 30 minutes, then break the bark into pieces. Serve and enjoy!