Start by lining a large baking sheet with a silicone mat or wax paper to prevent sticking.

In a double boiler, gently melt the white chocolate chips over simmering water, stirring frequently for 5-7 minutes until smooth.

Once melted, remove from heat and stir in the pumpkin pie spice and toffee bits until evenly dispersed.

Pour the mixture onto your prepared baking sheet and use a spatula to spread it into a thin, even layer.

Allow to cool at room temperature until completely hardened, about 30-60 minutes or in the refrigerator for 15-20 minutes.

Melt the semisweet chocolate chips in a microwave-safe bowl, then drizzle it over the hardened bark.

Return the bark to the refrigerator for another 10-15 minutes to set the drizzle firmly.

Once set, break the bark into pieces and store in an airtight container at room temperature.