Place cocoa butter in a double boiler and heat on medium high until fully melted (or microwave safe bowl and heat on high for one minute, check and heat for 30 seconds until melted). Melting cocoa butter takes longer than traditional fats.

Stir in natural sweetener.

Stir in butterscotch extract/oil and salt.

To Make the Caramel: 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 sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter....SO GOOD on veggies!). Immediately add the Swerve and the cream to the pan. Whisk until caramel sauce is smooth. THIS WILL MAKE EXTRA CARAMEL SAUCE. I suggest to eat the caramel over "healthified" ice cream!

To make butterscotch: Mix together the white chocolate to the 1/4 cup caramel sauce. Stir until smooth

Let cool for just a couple minutes and put in piping bag and pipe out chips of desired size on parchment paper.