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Thursday, April 10, 2014

Toffee

1 block of kerrygold grass-fed butter
1 cup coconut sugar
15 drops english toffee stevia
1 tbsp. vanilla extract
Dark chocolate chips (72%)
Raw pecans

Heat skillet to low-medium heat with butter.
Once butter is melted down add sugar, vanilla and stevia.
Stir in all ingredients for 10-15 minutes until smooth and well combined.
Pour into a cookie sheet with parchment paper.
Add chocolate chips and nuts and freeze for one hour.




2 comments:

  1. I love you for posting this! I think I will make this asap next week! :D ~ Brooke

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