Step 1

Line 9x13 inch baking sheet or quarter sheet with parchment paper, so the paper comes up slightly on all sides .

Step 2

Put the coconut oil, butter alternative, and brown sugar in a medium, stainless steel saucepan.

Step 3

Place the saucepan over medium-high heat, and whisk together as the ingredients melt.

Step 4

While continuing to whisk, bring the mixture almost to a full boil, just under 200ºF on a candy thermometer. These two steps should take approximately 2 to 3 minutes total.

Step 5

Turn the heat down to a simmer, approximately 180ºF to 190ºF on the candy thermometer, and continue to whisk just until the ingredients are combined and the sauce is a lighter brown color, approximately 1 to 2 minutes.

Step 6

Remove the saucepan from the heat, and whisk in the vanilla extract.

Step 7

If the mixture becomes grainy or separates, add a few drops of water and continue whisking until smooth.

Step 8

Pour the melted butterscotch sauce onto your prepared pan, and evenly spread it out.

Step 9

Refrigerate the butterscotch for 3 hours.

Step 10

Break the butterscotch into small chips, or, for more uniform shapes, cut into chips with a pizza cutter or butter knife. These butterscotch chips are not as firm as store bought.

Step 11

Store the butterscotch chips in an airtight container in the refrigerator or freezer.