1

Prep a 9x12-inch sheet pan with foil and spray it with nonstick cooking spray.

2

In a saucepan on the stove, melt butter over medium heat. Add nuts and cook for about five minutes until they are slightly toasted.

3

In a separate bowl, mix in the heavy cream, vanilla extract, salt, and the Swerve. Add the mix to the saucepan on the stove and cook until thickened and golden. This takes about 5-8 minutes, and you can turn the heat up a little until bubbling... but BE CAREFUL NOT TO BURN and stir it often, until smooth and thick.

Important note: Stir this mixture consistently and often to avoid burning during this step.

4

Once the mixture is thick, pour it onto the foil-lined tray, and smooth the mixture out until even. Refrigerate until firm to the touch (about half an hour).

5

In a bowl, break apart the chocolate candy bars and melt them for 30 seconds at a time in the microwave, stopping to stir each time. Pour chocolate over the firm toffee and spread evenly.

6

Put the pan into the freezer and freeze until set, about half an hour. Then break apart the candy into about 24 pieces, and enjoy!