Preheat your oven to 350F (180C).

Line a large baking sheet with parchment paper. Lay the saltine crackers in a single layer in a grid pattern on the parchment paper lined sheet and set aside. If your pan is slightly smaller or larger, it's ok to use fewer or more crackers as needed to fit your pan.

Add the vegan butter and brown sugar to a medium saucepan over medium-high heat. Stir as it melts to mix it. Once it reaches a boil, gently boil the mixture for 3 minutes, stirring as needed.

Remove from heat and quickly pour over saltine crackers. Use spatula to spread toffee over crackers. Place pan in oven and bake for 5 minutes.

Remove from the oven and sprinkle the chocolate chips over the top. Allow it to sit for 1-2 minutes until the chocolate chips start to melt. Use a spatula to spread the chocolate evenly over the crackers and toffee. If your chocolate isn't melting enough, return the pan to the oven for 1 minute and try again.

If you wish to add any toppings, sprinkle them over the melted chocolate.

Place tray in freezer for 1 hour or in the fridge for 2 hours until the chocolate and toffee is set and hard. Once set, break it up by hand and store in an air-tight container in the fridge or freezer.