PREHEAT oven to 375ºF and line a 13” x 18” rimmed cookie sheet with parchment paper.
ARRANGE crackers side by side in a flat layer and set aside.
MELT butter and coconut sugar in a saucepan over medium heat, stirring constantly.
BRING to a rolling boil and cook for 3 minutes, or until it turns an amber color and the temperature reaches 275ºF.
REMOVE toffee from heat and pour over the cracker layer, using a rubber spatula to smooth out into an even layer.
BAKE for 5-7 minutes, or until bubbly.
REMOVE from oven and let cool slightly for the caramel to harden.
SPRINKLE chocolate evenly over the cracker toffee layer while still warm. Let sit for 5 minutes to allow the chocolate to melt before spreading into an even layer.
TOP with pistachios, fresh orange zest, and flaked sea salt.
LET set until cool and the chocolate has solidified.
BREAK toffee bark into large pieces and enjoy!