Instructions

1. Line your baking pan with parchment paper.

2. Place 2 parts brown sugar, along with 1 part each coconut oil and butter, in a saucepan.

3. Turn the heat to medium-high and stir all of the ingredients together. Bring the butterscotch sauce almost to a full boil. If you're using a cooking thermometer, this occurs at about 200 degrees Fahrenheit. When the mixture begins to approach a boil, turn it down to a simmer -- 180 to 190 degrees F -- continuing to mix the butterscotch sauce.

4. Remove the saucepan from the heat once the coconut oil has liquefied, all of the sugar is dissolved and the ingredients are well combined. The butterscotch sauce will be light brown at this point.

5. Stir vanilla extract into the butterscotch mix. Use a ratio of about 1 teaspoon vanilla to 2 cups butterscotch mixture.

6. Pour the contents of the saucepan onto the lined pan. Use the spoon to spread the butterscotch mixture evenly over the entire pan.

7. Slide the baking pan into the refrigerator and leave it for at least three hours.

8. Slice the solid butterscotch sheet into small squares with a pizza cutter or knife, then break it into smaller, irregular-shaped chips.

9. Put the butterscotch chips into an airtight container and keep them in the refrigerator until needed.