Pat the diced strawberries dry with paper towels. Spread them out in a single layer and allow them to continue drying while preparing the rest of the recipe. This helps prevent excess moisture from affecting the bark.

Preheat the oven to 375°F. Line a large baking sheet with aluminum foil.

Arrange the saltine crackers in a single layer, making sure they touch and completely cover the bottom of the pan. Set aside.

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

Immediately pour the hot toffee mixture over the crackers. Use a spoon to spread it evenly over the entire surface.

Bake for 6 to 7 minutes, or until the mixture is bubbly and lightly golden.

Remove the pan from the oven and evenly sprinkle the semi-sweet chocolate chips over the hot toffee. Return the pan to the oven for 1 minute, or until the chocolate becomes shiny and softened.

Remove from the oven and spread the melted chocolate evenly with an offset spatula or spoon.

Sprinkle the white chocolate chunks over the top and return the pan to the oven for 1 more minute, just until slightly softened.

Remove from the oven and use a toothpick or knife to swirl the white chocolate into the semi-sweet chocolate, creating a marbled effect.

Immediately sprinkle the dried strawberries evenly over the top.

Place the baking sheet in the freezer for 30 minutes, or until completely set.

Break the bark into pieces and serve.