Preheat oven to 350 degrees F. Line an 11x17 inch baking sheet with aluminum foil and parchment paper. This will make clean-up a lot easier and make sure the bark doesn't stick to the pan. Cover the bottom of the baking sheet with graham crackers, covering the entire bottom in a single layer. You might need to break some to fit them in. Set aside.

Heat a sauce pot over medium-high heat. Add the butter and allow to melt completely. Stir in the brown sugar, whisking until completely combined with the butter. Bring to a boil and continue cooking and whisking for about 3 minutes. Remove from heat and stir in the salt and vanilla extract.

Carefully pour the caramel over the graham crackers in the baking sheet. Spread evenly with an offset spatula. Bake for about 10 to 15 minutes until the caramel has bubbled. Remove from oven and immediately sprinkle the chocolate chips on top in an even layer. Allow to sit for about 5 minutes. The chocolate will melt from the heat. Spread the chocolate into an even layer with an offset spatula. Top with crushed almonds on one side and crushed candy canes on the other.

Place in the fridge for about 15 minutes to set. Break the bark with your hands and store in an airtight container or at room temperature. I like it cold so I place it in the fridge. Enjoy!