Arrange graham crackers in a single layer on cookie sheet.

Over medium heat, melt the butter and about half way through add the coconut sugar. Bring to a boil and allow to cook for another 3-4 minutes. Stir continuously and reduce heat if necessary to keep from boiling over. The mixture will separate in this process.

Add vanilla extra and a pinch of salt. Stir one more time.

Pour caramel toffee mixture over graham crackers. Use a spoon or spatula to spread out evenly.

Bake at 400 degrees Fahrenheit for 5 minutes.

While the toffee bar bakes in the oven, melt chocolate and coconut oil using a microwave or double boiler.

After the toffee and graham crackers have baked for 5 minutes, remove from the oven. Pour chocolate sauce over the bars, using a spatula to even spread.

If using, sprinkle with sea salt (about 1/2 teaspoons) and sprinkles (to your liking).

Refrigerate for at least 2 hours until set.

Break into pieces and enjoy!