Melt the almond bark in a double boiler (I use a glass bowl over a saucepan of simmering water). Stir until smooth, then allow to cool slightly.
Arrange the graham crackers on a rimmed baking sheet so that they're butted up against one another. Pour the melted almond bark over the top and use an offset spatula to spread it evenly over the surface.
Sprinkle on the pretzels, cookies, gummy bears, gummy worms, sour gummy worms, peanuts, chocolate candies and rainbow sprinkles. Lightly press the ingredients with the palm of your hand to make sure they're anchored. Refrigerate until completely set.
Recipe courtesy of Ree Drummond