Place a small pot on the stove and add all the ingredients for the caramel sauce.
Turn the burner onto low heat and whisk the ingredients together.
Allow the ingredients to come to a low boil.
Stir or whisk the ingredients reguarly and allow the caramel to simmer for 5-10 minutes.
Turn off the burner and allow the caramel to cool for a few minutes (it will thicken even more during this time). While the caramel is cooling start the next steps.
Preheat your oven to 375F.
Line a baking sheet with parchment paper.
Spread the crackers out in an even layer on the baking sheet.
Pour the caramel sauce over the crackers and spread evenly until smooth.
Place the tray in the oven and bake for 5 minutes, until the caramel sauce is bubbling.
While the crackers and caramel are baking melt the chocolate by breaking the chocolate bars into pieces and placing them into a microwave safe dish. Microwave on high for 20-30 second intervals until the chocolate is melted.
When the crackers and caramel are done, remove them from the oven and let cool for a few minutes.
Pour the melted chocolate over the caramel layer and spread evenly until smooth.
Melt the coconut manna in the microwave by heating the jar for 30-60 seconds on high (this will depend on how full your jar is).
Drizzle the melted coconut manna over the chocolate layer.
Place the tray in the freezer and freeze for 1-2 hours, until hardened.
Break it apart into desired sized pieces and enjoy!