Make the Caramel layer
Spray the bottom of a 9 X 13 pan with non-stick coconut or olive oil
Break 5 light rye wasa crackers into small pieces and layer them on the bottom of the pan
In the meantime, make the caramel sauce by melting butter & brown sugar substitute together. Mix with a silicon whisk until the sauce is thick and boiling
Turn off heat, quickly whisk in xantham gum until its smoothly blended in to the caramel sauce
Whisk in cream
Mix caramel sauce on low heat until it boils & take off heat
Slowly pour the caramel sauce over the wasa crackers
Use a spatula to mix the wasa & caramel together so all of the wasa pieces are coated in the caramel
Freeze for 5-10 minutes
Make the chocolate layer
Finely crush 10 light rye wasa crackers with a food chopper or simply by putting them in a ziplock bag and crushing them with an ice cream scoop
Melt the chocolate & avocado oil in a microwavable safe bowl for 3 minutes, 1 minute at a time at 50% stirring in between each minute until chocolate is nice & smooth
Mix in the wasa pieces
Spoon the chocolate layer over the caramel layer & smooth with a knife. You may crush some of the wasa pieces further but that's ok. You want to try and make an even layer on top of the caramel layer
Freeze for 5 more minutes
When ready to eat, cut into small pieces & enjoy your THM candy!
Store in freezer