Step 1

Put all the bottom layer ingredients into a bowl and combine with a whisk. Divide mixture between 8 fat bombs in the mold, place the mold on a baking sheet and place in freezer while you make the other two layers.

Step 2

Put the peanut butter and butter into a bowl and microwave for 30-45 seconds until the butter has melted. Combine using a spoon.

Step 3

Add the maple syrup and combine. Set aside.

Step 4

Put the butter and chocolate in a bowl and microwave for 45 seconds and combine using a spoon to melt both together.

Step 5

Add the liquid stevia and combine. Set aside.

Step 6

Pull the mold out of the freezer that already has the bottom layer setting. Divide the caramel layer among the 8 fat bombs, and top with peanuts, if desired.

Step 7

Divide the chocolate layer among the 8 fat bombs - do not overfill.

Step 8

Place in the freezer for at least 2 hours before removing fat bombs from molds and enjoying! If the bottom layer has not fully set and hardened allow to freeze longer.