Preheat oven to 400. Line a 9x13 baking pan with foil or parchment paper. Spray with avocado oil or other cooking oil. Line the bottom of the pan evenly with crackers until it is completely covered and they form the bottom layer. Set aside.
Combine ghee, coconut sugar, maple syrup, and water in a small sauce pan and bring to a boil over medium high heat. Once boiling, reduce heat to medium low and whisk vigorously for 3-4 minutes. It will appear to separate, but thats okay! Just keep stirring until it resembles caramel and is a rich brown color. Remove from heat immediately and add vanilla and coconut cream.
Pour the caramel mixture over the crackers. Put into the oven and bake for 5 minutes until golden and bubbling.
Meanwhile, melt the chocolate in a microwave-safe dish in 40 second increments, stirring in between. When the crackers/caramel come out of the oven, let them cool for 1-2 minutes until the bubbling stops. Pour the chocolate overtop and smooth/even out using a butter knife.
Let the pan cool and refrigerate overnight (or minimum 6 hours for best consistency!). Alternatively, you can freeze for 2 hours. Once ready, remove the foil/parchment paper and cut using a chef's knife (you can also use your hands but I find a knife works a bit better!). Serve and enjoy. Store in the fridge for up to 5 days!