Line a cookie sheet with parchment paper.

In a medium-sized bowl, stir together the coconut oil, molasses, and butter flavor.

In a small bowl, whisk together the erythritol and starch. Dump into the wet ingredients and stir together. Mixture should look like a ball of fudge.

Place mixture into a heavy-duty piping bag (do not use a plastic piping bag or sandwich bag as it will break) and pipe onto the cookie sheet. This will take a while, FYI, the mixture is thick and will take some hand strength!

Refrigerate the chips for ~3 hours, or until firm. Place into a jar, seal tightly, and refrigerate to store.

Spray a 9″ brownie pan with cooking spray and line with parchment paper both ways.

In a small bowl, whisk together the coconut milk, coconut oil, and salt.

In a small saucepan, whisk together the molasses, water, erythritol, and sucanat.  Add a candy thermometer and place over medium-high heat. Do not stir, just let it come to a boil.

At 250 degrees Fahrenheit, remove the pan from the heat and whisk in the milk/oil mixture. Stop whisking once it's all added and return to medium-high heat.

When it reaches 250 degrees Fahrenheit, turn off the heat and whisk in the vanilla. Pour into the prepared pan and let sit at room temperature overnight.

Refrigerate for ~30 minutes before slicing. Slice the butterscotch square with a sharp knife or pizza cutter (it will be a little sticky). You can either slice the strips you’ve made into chips with a knife or break it into pieces by hand (I started with the knife and moved on to use my fingers).  Place into a jar, seal tightly, and refrigerate to store.