line a square baking dish with parchment paper, leaving some overhang on the sides for easy removal later. set aside.

in a heavy-bottomed saucepan, combine the lakanto sugar substitute, heavy coconut cream, coconut oil, and salt over medium heat. stir continuously until the mixture comes to a boil.

once boiling, reduce the heat to medium-low and continue to cook, stirring frequently. this should take about 20 minutes. be careful not to let the mixture burn.

once the caramel reaches the desired temperature, remove the saucepan from the heat and stir in the vanilla extract and peanut butter.

pour the caramel into the a bread loaf pan. allow it to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill and set for at least 4 hours, or until firm.

once the caramel has set, remove it from the refrigerator and lift it out of the baking dish using the parchment paper. place it on a cutting board and cut it into small squares or rectangles.

in a microwave-safe bowl, melt the dark chocolate and coconut oil (if using) in 30-second intervals, stirring in between, until smooth.

dip each caramel piece into the melted chocolate using a fork or dipping tool, tapping off any excess chocolate. place the dipped caramels onto a parchment-lined baking sheet.

once all the caramels are dipped, refrigerate them for about 15-20 minutes, or until the chocolate has set.

store the chocolate-dipped caramels in an airtight container in the refrigerator for up to two weeks. enjoy your homemade treats!