Shortbread Layer

1. Preheat oven to 350F degrees
2. Combine coconut + almond flour, add melted coconut oil and honey in a large bowl. Stir out all the crumbles of flour until thoroughly combined.
3. Line a smaller baking pan (I used a loaf pan 5 x 9) with parchment paper, add shortbread mixture and press down using a silicone spatula.
4. Bake for 12-14 minutes, or until the edges start turning golden brown. Remove once done and let cool completely.

Caramel Layer

1. Combine almond butter, coconut oil, vanilla, maple syrup, protein powder and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together and adding small increments of water/milk until desired consistency reached, about 3-5 minutes.
2. Remove from burner and let cool about for about 3 minutes.

Chocolate Layer *complete this step after shortbread and caramel have cooled for 1-2 hours.

1. Combine chocolate chips and coconut oil. Warm in microwave for 30 sec intervals, stirring in between and add almond milk as needed to liquify. Or, heat over the stove.

TWIX BARS

1. Once shortbread & caramel have cooled, pour caramel sauce over the shortbread layer, spreading out evenly. Set in freezer until it hardens *completely,* about 1-2 hours.
2. Remove from freezer once frozen (if still soft, keep in freezer until fully hardened) and pour cooled chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 10-15 minutes to harden.
3. Once chilled, remove the hardened mold from pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef’s knife, slice into 1/2-inch strips. *if you leave the chocolate layer in the freezer for too long, it may crack when you cut into slices.
4. Enjoy! Store in airtight container in fridge or freezer.