Snickers Cheesecake Squares

1. First, prepare the Keto-Friendly Caramel: Add 1/4 cup butter and 1/3 cup brown sweetener to a saucepan over medium heat. Bring to a boil for 3-4 minutes. Remove from heat and add 1/2 cup heavy cream. While it’s bubbling, whisk in 1/8 tsp xanthan gum. Add a pinch of salt. Put back over medium heat and let boil for a minute or two (don’t let it burn). Remove from the heat, let it cool and stir in 2 tbsp water. Once fully combined, store in a jar refrigerated for up to a week, or use immediately.
2. Preheat your oven to 350°F (175°C).
3. In a blender, combine the cottage cheese, Greek yogurt, peanut butter powder, 1/4 cup sweetener, and eggs. Blend until the mixture is completely smooth.
4. Pour the blended mixture into a parchment-lined, greased dish.
5. Bake at 350°F for 50 minutes.
6. Once baked, cool the cheesecake in the fridge for a few hours until thoroughly chilled.
7. Top the cooled cheesecake with melted sugar-free chocolate, crushed peanuts, and a generous drizzle of the prepared sugar-free caramel.