Melt the butter in a thick-bottomed saucepan, stir in the cream, sugar-free syrup and sugar-free sugar, simmer for a while on medium heat, stirring occasionally.
2
Stir for about 15 minutes until it thickens. Set it aside and let it cool.
3
Set the oven to 180 degrees (top and bottom heat).
4
Cut the marzipan roll into about 8-10 pieces and place them on baking paper and place in the middle of the oven for about 5-10 minutes. Keep track of the time as they are finished quickly. When they start to turn a little golden, they are ready.
5
Take them out of the oven when they are done and let them cool, they will harden completely when they cool.
6
Melt the chocolate over a water bath.
7
Add a spoonful of caramel on top of the marzipan biscuits and place them in the fridge (or freezer).
8
When the caramel has hardened, you can top with chocolate.
