I made these in Christmas candy molds. They are the only small caramel sized molds I have and had I planned better I would have bought Halloween molds. But the Christmas present molds look like square caramels so it's all good. You mix the two ingredients by hand, scoop into the molds and freeze. You could make batches and batches of these caramels in very little time.
The two ingredients are peanut butter and coconut palm sugar that is refrigerated a while. Or brown rice syrup. No other liquid sweetener will work. You need a thicker, slower moving liquid sweetener for these caramels to work. Coconut palm syrup becomes more of a liquid at room temperature so definitely refrigerate it a while.