Imagine buttery vegan toffee over crackers topped with dark chocolate. It's amazing! Break this cracker candy into pieces and serve as a holiday treat at parties. It also makes great gifts for friends and family.
Line a 15x10" baking dish with parchment paper. Preheat oven to 350°F/177°C.
Spread the crackers in a single layer in the prepared pan.
For the Vegan Caramel Toffee:
Add vegan butter and sugar to a large saucepan over medium-high heat. Stir frequently while it comes to a boil. (270 to 290 degrees if using a candy thermometer). Once it boils, reduce heat to medium and continue boiling for 5 minutes. You'll want to set a timer to get this exact. Stir occasionally.
Remove from heat and carefully pour the caramel in an even layer over the crackers.
Spread the caramel evenly over the crackers.
Place the pan in the oven and bake for 5 minutes, (300 to 310°F if using a candy thermometer). Remove from oven and sprinkle chocolate chips on top.
Let the chocolate sit for a couple of minutes, then use a spatula to spread the melted chocolate across the bars.
Add additional toppings if you want while the chocolate is still soft. Use a spatula to gently press toppings into the soft chocolate.
Chill in the fridge for 30 minutes. Then peel away the foil and break it into pieces.
Store in an airtight container for up to 2 weeks.
Notes
Butter
Use vegan butter that's made for baking. Tub margarine has too much water content for this recipe.