It should be no surprise that my #1 favorite low carb candy recipe was for peanut butter chocolate squares. I’m a HUGE fan of peanut butter. In fact, I updated that recipe into actual sugar free peanut butter cups.
Start by adding butter, sugar, water, and salt to a saucepan and bring the mixture to a boil over medium heat. Keep a close eye on the toffee as it cooks (don’t walk away). Make caramel. The mixture will start out as a pale yellow color, then deepen into a rich caramel tone.
Place a jelly roll pan over the top of the pan, flip over and tap on the back of the pan to loosen the toffee mixture. Add the chocolate layer to the other side. Spoon the rest of the chocolate and sprinkle nuts over the top of the chocolate. Place back in the cool space and let the chocolate harden.