Add the ingredients for the crust to a mixing bowl, and combine into a dough.
Flatten the dough for the crust in an even layer in the bottom of a well-greased loaf pan.
Place the butter and Swerve brown sugar substitute for the caramel layer in a pot over medium heat on the stove. Continue to whisk until the sugar is completely melted and combined.
Add the heavy whipping cream into the pot with the mixture, and whisk to combine. Continue to cook the mixture down until it becomes a deep caramel color and thickens in a caramel sauce.
Remove the mixture from the heat, and whisk in the xanthan gum and 2 teaspoons of vanilla extract.
Layer ¼ cup of chopped pecans over the top of the crust in the loaf pan.
Pour the caramel sauce over the pecans in the loaf pan.
Place the pan into the freezer to set for 2 hours.
In a microwave safe bowl, combine the Lily’s baking chips and coconut oil. Heat the mixture at 30 second intervals until the chocolate is completely melted.
Pour the chocolate mixture over the caramel layer in the loaf pan.
Sprinkle â…“ cup of the chopped pecans over the top of the chocolate layer, and freeze for 15 minutes to set.
Cut the mixture into 8 equal sized bars and serve.
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