SunButter Toffee Crunch Bars

35 to 40 saltine crackers (about one sleeve)
1/2 cup butter
1/2 cup packed dark or light brown sugar
6 tablespoons SunButter^®, any smooth variety (we used Creamy)
1-1/2 teaspoons coconut oil
2 cups semi-sweet chocolate chips
sprinkles (optional)

IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.

1. Heat oven to 400°F.
2. Line 15x10x1-inch pan with foil. Lightly spray with cooking spray.
3. Place crackers in pan in a single layer; set aside.
4. In medium saucepan, cook butter and sugar until butter is melted and mixture is well blended, stirring occasionally. Bring to a boil; cook 3 minutes without stirring. Pour over crackers and lightly spread to cover.
5. Bake 5 to 7 minutes or until topping is golden brown.
6. As toffee bakes, melt SunButter and coconut oil in small pan or in microwave.
7. Remove from oven and pour melted SunButter over top, smoothing into one even layer. Sprinkle with chocolate chips and return to oven for 1 minute or until chocolate chips soften. Remove from oven and smooth down chocolate chips into even layer.
8. Top with decorative sprinkles if desired.
9. Chill toffee for at least 2 hours in refrigerator, or one hour in freezer. Once toffee is set, use foil to lift from pan. Break or cut 5×6 into about 25 1.5×2-inch squares.
10. Store in airtight container in refrigerator for up to 10 days.