Preheat your oven to 350°F (175°C).

Line a large baking sheet with parchment paper or aluminum foil, ensuring it covers the edges to catch the toffee. Grease lightly.

Arrange the saltine crackers in a single layer on the baking sheet.

In a medium saucepan, combine the vegan heavy cream and brown sugar.

Heat the mixture over medium heat, stirring constantly, until it begins to boil.

Reduce the heat to medium-low and let it boil gently for 7 to 10 minutes stirring occasionally, until the mixture thickens (it should coat the back of a spoon).

Remove from heat and stir in the vanilla extract and sea salt.

Immediately pour the toffee mixture evenly over the crackers. Use a spatula to spread it if needed, ensuring all crackers are coated.

Place the baking sheet in the oven and bake for 5-7 minutes, or until the toffee is bubbling across the surface.

Remove the tray from the oven and sprinkle the vegan chocolate chips evenly over the hot toffee.

Place the baking tray back into the oven for 1 to 2 minutes, just long enough for the chocolate chops to soften.

Remove the baking sheet from the oven and use a spatula to spread the chocolate chips evenly over the crackers.

While the chocolate is still hot and melty, add toppings such as Maldon Sea salt, crushed peanuts, and festive sprinkles.

Let the toffee cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for 1-2 hours.

Once fully hardened, break it into pieces with your hands and enjoy!