Prepare the Cookie Base:

1. Make the base of the cookie by first melting the peanut butter the sugar-free maple syrup, almond flour and apinch of salt. Mix everything together until fully combined.
2. Line 12 muffin wells with liners or use a silicon muffin pan.  Press a heaping tablespoon into each muffin well and press it down and slightly up the edges of the muffin tin.  Evenly divide the peanuts between the wells and press them slightly into the base. 

Prepare the Caramel filling:

1. To make the caramel, simply melt 1/4 cup of the nut butter with the coconut oil and caramel extract 
2. Stir in maple syrup and pour 1 tablespoon of mixture over each of the cookies.

Prepare the sugar-free white chocolate drizzle:

1. To make the sugar-free white chocolate drizzle, melt 1 oz of sugar-free white chocolate melting wafers with 1 tbsp coconut oil.  Heat in the microwave for 30 seconds.  Stir until all the chocolate has melted.
2. Drizzle the mixture evenly over each cup. Sprinkle some crushed nuts over the white chocolate (if desired) and place in the fridge to harden.
3. Carefully pop out the cookie cup from the muffin well and store in the fridge or freezer.