Instructions

1. Preheat the oven to 350°F and line a 8 x 8-inch pan with parchment on all sides. This is very important in assembling your bars, so make sure to line all sides with parchment with a two inch overhang! Set aside.
2. In a food processor combine all of the cookie ingredients Pulse until just combined and the mixture forms a dough ball. Press the dough into the prepared pan, using your hands to spread the dough into an even layer. Poke the top of the bars all over with a fork.
3. Bake at 350°F for 20 minutes or until just light golden brown. Take out of the oven and allow the bars to cool completely.
4. While the bars cool, make the homemade caramel. In a heavy bottomed sauce pan, heat the sugar on medium low heat until its completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.
5. Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right.
6. Next, pour in the heavy cream and 1/2 teaspoon of the sea salt. Stir until everything is combined. Taste a spoonful of cooled caramel. If desired add the remaining sea salt to taste! Take off the heat and allow to cool for 5 minutes.
7. Once the caramel has cooled slightly pour over the cookie bars, spreading into an even layer. Cover the pan with tinfoil or plastic wrap and place in the fridge for at least two hours or overnight to set.
8. Once the bars are set, pull the parchment paper up to pull the bars out of the pan and place on a cutting board. Use a sharp knife to cut into 16 bars approximately 3 inches by 3/4 inch wide. You’ll want to cut the square in half on one side and then into 1/8 ths.
9. Place the bars in the freezer to keep them set while you melt the chocolate.
10. Finely chop the chocolate into small pieces and place in a microwave safe bowl with the coconut oil. Microwave in 20 second increments, stirring between each. Repeat until the chocolate is completely melted and smooth. You can also do this in a double boiler if you would rather.
11. Gently drop each Twix into the chocolate, using a fork to flip the cookie bar over to evenly coat all sides of the cookie. Place on wax paper. Repeat with the rest of the the Twix.
12. Place in the fridge to set until the chocolate has hardened, about 15 minutes. Enjoy!