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In a saucepan, melt together butter, coconut oil and brown sugar.
Stir continually until all ingredients are mixed well, bringing the mixture ALMOST to a boil, then turning down the heat.
Cook and stir some more on low heat until the sugar is dissolved and the mixture is a liquid.
Remove the mixture from the heat and stir in vanilla extract.
Pour the contents onto a parchment paper lined container.
Place the dish into the fridge for 3-4 hours to allow the mixture to solidify.
Cut or break the butterscotch into small 'chips'.
Store them in an air tight container in the fridge.