Make the Saltine Toffee

1. Preheat oven to 350°F.
2. Line 15x10x1-inch pan with foil. Spray foil with cooking spray.
3. Place crackers in single layer in pan.
4. In a medium saucepan, cook and stir butter and brown sugar over medium heat until butter is melted.
5. Heat to boiling, stirring frequently.
6. Let boil for 3-5 minutes, stirring frequently, until light brown in color.
7. Remove from heat.
8. Immediately pour mixture evenly over crackers in pan; spread to cover the crackers.
9. Bake 5-8 minutes or until bubbly and brown.
10. Remove from oven.
11. Set aside to cool completely.

Make the filling

1. Using a hand mixer combine the powdered sugar, vanilla and cream cheese.
2.  Next mix in the marshmallow fluff until everything is smooth and creamy.
3. Spread the filling over the crackers in an even layer.
4. Melt your almond bark over a double boiler or in a microwave safe bowl in 30 second intervals until melted.
5. Pour the almond bark over the cracker mixture and spread out evenly.
6. Sprinkle with the green sprinkles.
7. Melt your red candy melts.
8. Place the melted red candy melts in a ziploc bag with tip cut off or piping bag.
9. Drizzle the red chocolate over the top.
10. Set aside to cool completely for 1 hour or in fridge for 30 minutes.
11. Break into pieces and serve.