Preheat oven to 400 degrees Fahrenheit. Line a half-size baking sheet (13x18) with a nonstick silicone baking mat or aluminum foil. Spray the foil with cooking spray.

Place crackers in a single layer on a baking sheet.

Place vegan butter in a small saucepan over medium heat. Start to melt butter, then add coconut sugar stirring frequently until a low boil is achieved. Allow mixture to boil for 3 minutes and remove immediately from heat.

Pour the coconut sugar mixture over the crackers. Use a rubber or offset spatula to spread it into an even layer so that the crackers are covered.

Place the baking sheet in the oven for 3-4 minutes. Remove from oven and scatter chocolate chips evenly over top. Return the baking sheet to the oven for 2-3 minutes. Use a spatula to spread the melted chocolate chips evenly over the top.

Add sprinkles if desired on top of the chocolate. Once the pan has cooled, transfer it to the refrigerator and chill for two hours. Once set, break the cracker toffee into pieces or cut into squares.