Preheat the oven to 400 degrees F.

Place the saltines in a single layer on a 13x18 baking sheet.

Combine the butter and brown sugar in a saucepan over medium heat. Whisk until the sugar dissolves, then let the mixture boil for 2 to 3 minutes. Take it and pour it over the saltine layer, covering them completely.

Stick the pan in the oven and bake for 5 minutes. Remove the pan from the oven.

In a saucepan, combine 1 of the 10-ounce bags of mini marshmallows with 1 tablespoon butter. Cook, stirring with a spatula, until the marshmallows completely melt. Stir in the vanilla extract until combined.

Remove from the heat and pour the marshmallow over the saltines. Spread it out almost to the edges with a spatula. Let cool completely - you can even stick this in the fridge for a few minutes to help it cool.

Melt the chocolate chips and coconut oil. I do this in the microwave in 30 second increments, stirring after each. The coconut oil helps the chocolate form a shell, which is why I like to use it for the topping.

Once melted, pour the chocolate over the cooled marshmallow, using a spatula to spread it out. Immediately sprinkle more of the mini marshmallows on top along with the crushed graham crackers. Any extra chocolate in the bowl can be drizzled on top. Let cool completely. I like to place the pan in the fridge before breaking up the bark - it makes it less messy. But I do store it at room temperature in a sealed container!