Preheat your oven to 400 degrees Fahrenheit.
Line a rimmed cookie sheet with non-stick aluminum foil.
Dice the fresh strawberries into small, uniform pieces and pat them dry with a paper towel.
Arrange the Ritz crackers in a single layer on the prepared baking sheet.
In a saucepan over medium heat, melt the butter and brown sugar together; bring to a boil for 3 minutes.
Pour the caramel mixture evenly over the crackers, ensuring they are coated.
Bake for 5-7 minutes until the caramel is bubbling.
Remove from the oven and immediately sprinkle the semi-sweet chocolate chips over the hot caramel.
Once the chocolate softens, spread it into an even layer with a spatula.
Spread the white chocolate chips similarly and use a knife to swirl it into the dark chocolate.
Top immediately with the diced strawberries while the chocolate is soft.
Allow the bark to cool completely at room temperature or in the refrigerator until set, then break into pieces.