Peanut Chocolate Toffee LCHF

Ingredients

1 cup of Butter

1 cup of Swerve

1 teasp of Vanilla Extract

2 1/4 cup of Roasted Sea Salt Peanuts

1 Bag of Lilly's Stevia sweetened chocolate chips


Line parchment paper in a 9 x 13 pan

Spread 2 cups of roasted sea salt peanuts on top of parchment paper

In a medium size pan add butter, swerve and vanilla, stir over medium heat until butter has melted. Let it come to a simmer.

Simmer for 7 to 8 minutes stirring occasionally.

Watch carefully so it does not burn.  The mixture turns darker and still a little separated. When the mixture turns the color of caramel and it flows from the spoon, pour over peanuts.

Use an offset spatula to spread mix over peanuts.

Pour the bag of Lilly's chocolate chips over mixture let set for 2 to 3 minutes to let chips melt.

Using an offset spatula spread chocolate evenly over the layer of toffee.

Chop the remaining 1/4 peanuts and sprinkle over the top of melted chocolate.

Let set for 2 hours until cooled.  Then set in refrigerator until firmly set.  Then break into bark and serve.