So, who knew that Swerve could be melted and would caramelize like sugar does? Interesting. This basic recipe is straight from the Swerve web site and I adjusted it mainly according to my tastes by using some quality unsweetened chocolate and integrating nuts into the toffee layer. I used cashews instead of macadamias. I cut the final slab into smaller pieces than they did, so my serving size is smaller.

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