Line a rimmed baking sheet with parchment paper and layer crackers or pretzels over the bottom so that they are touching each other.
Add 2 sticks of vegan butter (1 cup) and 1 cup of packed brown sugar to a saucepan and stir over medium heat.
Once it starts bubbling in the middle, set a timer for 3 minutes and continue stirring until the timer goes off.
Immediately pour the toffee over the crackers or pretzel crisps covering them as evenly as you can.
Place into a 375° F (190° C) oven for 4 minutes.
Sprinkle the top with chocolate chips and place in the oven for 2 more minutes. Then smooth out to chocolate with a silicone spatula.
Decorate with vegan sprinkles or kosher salt while it is still warm and sticky, then allow it to sit untouched for 3 hours to cool and harden completely before breaking it into smaller pieces and storing it in glass jars.
Notes
Use a timer to make sure that you don't overcook the toffee or chocolate chips. It can burn quickly if cooked too long.
Work quickly when pouring the toffee and spreading the chocolate, they will start to firm up if allowed to cool.
For simple toffee crisps, omit the chocolate and sprinkle with kosher salt.