Peanut Butter Crispy Center:
3/4 cup Truvia (or erythritol and 1/2 tsp stevia glycerite)
1/2 cup butter
1/2 cup natural Peanut Butter
3 cups chocolate whey crisps

Combine the first 3 ingredients in a saucepan and warm until melted and mixed well. Add the whey crisps and mix. Form tinfoil into candy bar shapes. Pour batter into the tinfoil shape. Let cool in fridge or freezer until set.

Caramel Layer:
1 cup malitol (other sweeteners won’t work)
6 TBS butter
1/2 cup heavy whipping cream

Before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in. If you don’t work fast, the malitol will burn. You may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water. Heat malitol on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As it begins to melt, stir vigorously with a whisk or wooden spoon. As soon as it comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the malitol crystals have melted (the liquid should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks.

Add a layer of caramel on top of the whey crisp mold. Set in freezer to set up.

Chocolate Glaze:
1 CHOCO-Perfection no-sugar added Chocolate Bar
2 TBS vanilla almond milk

Melt chocolate and almond milk in a double boiler (or a microwave). Take frozen whey crisp mold out of the freezer and roll in the chocolate. Set the candy bar on parchment paper to cool and set. Makes 6 servings.