Preheat the oven to 400 degrees fahrenheit and line a 9x13 baking dish with parchment paper.
In a medium saucepan, melt the butter over medium heat. Add the coconut sugar and stir constantly. It will separate, but continue whisking until it combines and forms a dark caramel sauce.
Pour the crackers into a large bowl. Pour the caramel sauce on top and stir until the crackers are coated in the sauce.
Spread the crackers evenly into the 9x13 baking dish and bake for 6 minutes. Remove from the oven and set aside.
Melt the chocolate and coconut oil in a microwave safe bowl in 20 second increments, stirring between until melted.
Pour the melted chocolate over the top of the crackers and spread evenly.
Sprinkle flaky sea salt over the top of the melted chocolate.
Place in the fridge for at least 2 hours to chill.
Once chilled, remove from the parchment paper from the pan and use a knife to break the Christmas crack into pieces and enjoy!