In a pot over medium heat, add the salted butter, heavy whipping cream and 3 tablespoons of Swerve confectioners sugar substitute. Whisk often, and cook down for about 15 minutes until it is thickened and golden brown in color.
Remove the caramel sauce from the heat and stir in the vanilla extract.
Add the egg, ½ tsp. vanilla extract and ¼ cup of the caramel sauce to the mixing bowl with the dry ingredients. Blend on high until combined completely. The dough will be thick.
Fold the Lily’s baking chips into the dough, and the press into a well greased loaf pan.
Bake for 25-30 minutes until browned and cooked through.
Let the cookie bars cool slightly, and then drizzle with the remainder of the caramel sauce.
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