Preheat oven to 400°F. Line a 9x13-inch baking sheet with foil. Spray the foil with a non-stick spray.

Next, line the baking dish with saltine crackers. Place them side-by-side to cover the entire baking sheet. Set aside.

In a small sauce pan melt plant-based butter and brown sugar. Bring to a boil and let for 3 minutes without stirring. Remove the sauce pan from the heat and stir in vanilla.

Pour the toffee over the saltines and spread with a rubber spatula to coat the saltines. Bake in preheated oven for 5 minutes.

Remove the tray from the oven and add peanut butter. I like to use a 1/2 Tablespoon to scoop and plop out the peanut butter to evenly distribute around the toffee.

Bake for 1 minute and then remove and spread the peanut butter out.

Sprinkle the chocolate chips over the peanut butter layer and bake for 1 minutes. Remove from the oven and spread the chocolate out.

Sprinkle with flaky sea salt and allow to set for an hour. I like to give it about 5-10 minutes to cool then transfer to the freezer to set all the way.

Once cooled and set, break or cut the chocolate peanut butter toffee into desired pieces and enjoy!