Line a half cookie sheet with parchment paper.

Gather and measure all ingredients for quick mixing.

In a medium sauté pan, on medium heat, melt the coconut oil with the chopped pecans. Stir with wooden spoon while pecans begin to toast (this will happen quickly and can be burnt instantly, so watch carefully). When they begin to changing to a golden color and smell toasty, remove from heat immediately.

Quickly fold in chocolate, vanilla, salt and cacao nibs.

Mix until melted and add English toffee stevia (if you don’t have this available, the other ingredients are delicious without it … but the stevia amps up the toffee flavor).

Spread mixture onto parchment lined half sheet pan and place in freezer at least 15 minutes or until cold and solid.

Cut into 26 squares or break into pieces by hand.

Store in an air tight container in the freezer as they do melt at room temperature.