Instructions

1. Butterfinger Layer: In a food processor, pulse pork rinds until finely crushed. Set aside.
2. In a mixing bowl, whisk together monk fruit sweetener and cream of tartar. Pour in heavy cream and vanilla extract and whisk until thoroughly incorporated. Set aside.
3. In a saucepan over medium heat, melt and brown butter, which should take about 5-7 minutes, stirring occasionally with a rubber spatula. Reduce heat to medium-low, stir in monk fruit sweetener and heavy cream mixture, and simmer for 2-3 minutes, stirring frequently with a rubber spatula. Remove saucepan from burner and stir in SunButter before stirring in crushed pork rinds.
4. Scoop and flatten pork rind mixture into silicone mold cavities and transfer silicone mold to freezer until hardened, about 1 hour. 
5. Once bites have hardened, line baking sheet with parchment paper. Pop bites out of silicone mold cavities and set on prepared baking sheet.
6. Chocolate Coating: To a small glass or stainless steel bowl, add chocolate chips. Using double boiler method on stovetop over medium-low heat, melt chocolate until smooth, stirring frequently using a rubber spatula. Remove saucepan from heat and allow melted chocolate to cool slightly before moving on to next step.
7. Final Steps: One by one, using a toothpick, dunk bites into melted chocolate, placing each onto prepared baking sheet. Transfer chocolate-covered bites to freezer to harden for 1 hour.