Servings: 24 Pieces

5 tablespoons butter 5 tablespoons butter
1 cup pecans chopped 1 cup pecans chopped
1/2 cup Swerve granular ½ cup Swerve granular
5 tablespoons whipping cream 5 tablespoons whipping cream
1/2 teaspoon vanilla extract ½ teaspoon vanilla extract
1/4 teaspoon salt ¼ teaspoon salt
6 oz. Lily's sugar free chocolate (two 3 oz. bars) 6 oz. Lily's sugar free chocolate (two 3 oz. bars)

Prep a smaller sheet pan with foil, and spray it with nonstick spray.
In a saucepan on the stove, melt butter over medium heat. Add nuts and cook for about five minutes until they are slightly toasted. Mix in the cream, vanilla, and the sweetener. Cook until thickened and golden. This takes about 5 to 8 minutes, and you can turn the heat up a little until bubbling. BE CAREFUL NOT TO BURN, as that can happen quickly. Stir until smooth and thick.
Pour onto the foil-lined tray, and smooth mixture until even. Refrigerate until firm to the touch (about half an hour).
Break apart candy bars and melt for 30 seconds at a time in the microwave, stopping to stir each time. Pour chocolate over the toffee, and spread evenly.
Put the pan back into the freezer and freeze until set, about ½ an hour. Then break apart the candy into about 24 pieces. (Nutrition is for one piece. Pieces can vary in size, however, so estimate a 1x2 inch piece as a serving.)
Store in a covered container in the fridge or freezer.