Line a quarter baking sheet with parchment paper, making sure it hangs off the edges. Layer crackers in a single layer on the baking sheet (you may need to break up some crackers to cover the entire sheet).
In a saucepan over medium heat, melt butter. When about half of the butter is melted, mix in brown sugar, constantly stirring to prevent the sugar from burning. Once the butter is completely melted, bring it to a boil for 1-2 minutes stirring occasionally, until uniform consistency forms in the mixture.
Pour the hot sugar and butter mixture over the crackers. Use a spatula to ensure it’s spread evenly. Bake for 5 minutes until the toffee starts bubbling.
While the toffee is in the oven, mix SunButter with coconut oil or melted butter so it’s very drippy. If your SunButter is VERY drippy, you may not need the coconut oil/butter.
Remove the toffee from the oven and immediately drizzle the SunButter on top. Then sprinkle chocolate chips on top. When the chocolate chips start melting, spread the chocolate into an even layer over the SunButter and toffee with a spatula. Sprinkle flaky sea salt on top.
Place in refrigerator or freezer to cool. Once completely cooled, break into pieces and enjoy! Store in an air-tight container in fridge or freezer.