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