Preheat oven to 350F and line a large baking sheet with parchment paper or foil.

Place your crackers in an even layer onto the baking sheet.

Add the butter and brown sugar to a medium sized saucepan over medium heat and bring just to a boil, then reduce heat and simmer for 3-4 minutes, stirring constantly or until the mixture has thickened. Pour the mixture over the crackers and gently spread with a frosting knife or spatula.

Bake the crackers for 5 minutes in the oven, then remove and allow to fully cool.

In a mixing bowl, combine the cream cheese frosting and marshmallow fluff until fully incorporated. Spread evenly over cooled crackers. (Note: you can warm the frosting for a few seconds in the microwave to help the filling spread more easily).

Place crackers in the refrigerator to chill for one hour.

Melt the baking chips in the microwave in 15-20 second intervals, stirring each time until smooth. Mix in the coconut oil until combined and pour over the chilled crackers. Use a spatula or frosting knife to spread evenly (some of the chocolate may mix slightly with the cream cheese filling). Sprinkle the top with the green sanding sugar.

Return your tray to the refrigerator for 4-6 hours, or to the freezer for 2-3 hours to chill and harden.

Remove crackers and “crack” or cut into smaller chunks. Use your cookie icing to drizzle lines across each chunk. Allow the icing to set before serving. Enjoy!