Ingredients

1.

Coconut oil
1 tbsp
2.

Powdered Erythritol (Icing Sugar)
4 tbsp
3.

Imitation Butterscotch Extract
0.5 tsp
4.

Cream cheese
1 tbsp
5.

Peanut butter
1 tbsp
6.

Butter, unsalted
1 tbsp
7.

Vanilla extract
0.25 tsp
8.

Liquid stevia
10 Drop
9.

Powdered Erythritol (Icing Sugar)
4 tbsp
10.

Unsweetened Dark Chocolate For Baking
2 oz
11.

Coconut oil
1 tbsp
12.

Liquid stevia
10 Drop
13.

Vanilla extract
0.25 tsp
14.

Salt, sea salt
0.5 tsp

Instructions

1.
Use a fork to mash coconut oil (not melted) and powdered erythritol together until you have a crumbly paste. Stir butterscotch extract into the paste (you can substitute with maple extract). Next, preheat an oven to 350 degrees and line a baking sheet with parchment paper. Use your fork to press the coconut oil mixture onto the paper in a flat layer. Bake for 10 minutes, then allow the liquid mixture to cool until it hardens.
2.
In a new heat-safe dish, add cream cheese, peanut butter, and butter. Microwave the dish for just 5-10 seconds, as the cream cheese and peanut butter will soften very quickly. Stir the ingredients together into a lump-free mixture. Stir vanilla extract, liquid stevia, and more powdered erythritol into the mixture. Now, break the hardened toffee from Step 1 into tiny pieces, and stir them into the cream cheese mixture to complete the nougat.
3.
Line the bottom of a 5x7 or smaller glass dish with a piece of parchment paper. Spread the soft nougat into a very thin layer across the parchment paper, then set the dish in your freezer to set. To make the chocolate topping, combine finely chopped dark chocolate and coconut oil in a small heat-safe bowl. Place the heat-safe bowl over a small pot filled with 1-inch of water to make a bain-marie. Heat the bain-marie until the chocolate melted, stirring it with the coconut oil to form a smooth coating. Stir more liquid stevia and vanilla extract into the chocolate.
4.
Remove the chocolate from the heat and immediately place it on a potholder to cool down. Stir the chocolate until it no longer steaming or too hot to touch. Pour the liquid chocolate over the cold nougat layer, making sure to cover any little pieces of toffee and fill any dips in the nougat. Sprinkle coarse grains of sea salt over the wet chocolate. Place the dish in your refrigerator to set overnight or for 12 hours.
5.
When the candy is hardened, remove it from the refrigerator. Pull the parchment paper up to release the candy in a solid block. Cut the block into long strips, then cut the strips into halves. The original recipe here makes approximately 18 butterscotch bars. Keep all leftover pieces stored in an airtight container in your refrigerator for up to 3 days.