In a heat safe medium bowl place place 1/4 cup of erythritol (or Swerve), cream cheese, 1/4 cup natural peanut butter, 1 tsp vanilla and heat until soft and stir able (I heated in microwave for 1 minute). Stir until well combined.

Add the nugget to the tiny bits of crispy fat bomb. Stir well.

Form into candy bar shapes. Place on parchment. Let cool in freezer until set.

Caramel Layer: Before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in. If you don’t work fast, the xylitol will burn. You may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water. Heat xylitol on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As it begins to melt, stir vigorously with a whisk or wooden spoon. As soon as it comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the xyltiol crystals have melted (the liquid should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks.

Add a layer of 1 TBS caramel on top of the candy bars. Set in freezer to cool.

CHOCOLATE COATING: Make the chocolate coating by melting butter/coconut oil over low heat. Stir in chocolate, natural sweeteners, extracts and salt until completely melted.

Once the caramel on the candy bar is cool spread the chocolate over the top.

Place back in fridge to set.