• Preheat the oven to 325 degrees F. Line a small cookie sheet or pan with parchment paper (one that is small enough to fit in your freezer). If you wish to take the shortcut method, line a 8x8-inch dish with parchment paper. 

For the Shortbread Layer:

• Add the almond flour, syrup, coconut oil, vanilla and a pinch of salt to a mixing bowl and mix together until combined. From here, you can either shape the dough into finger-size logs  (like traditional Twix) OR take the shortcut method and just press the dough into the prepared pan. If shaping into cookies, I would add to the freezer for 10 minutes to chill before baking (this helps keep them firm and from spreading). Bake for 12-14 minutes, or until they start to turn golden brown around the edges (mine took 13 minutes). Allow the cookies to cool completely before adding the caramel layer. 

For the 'Caramel' Layer:

• Add the soaked dates, peanut butter, coconut oil, vanilla and a pinch of salt to a food processor or blender, then blend until the 'caramel' date layer is smooth. Add a generous layer on top of the cookies (I used a piping tip for this to make it easier but you can also transfer with a spoon). OR if you’re doing the shortcut method, simply spread the caramel over the shortbread layer, smoothing the top. Add back to the freezer for 10 minutes. 

For the Chocolate Topping:

• Add the chocolate chips and coconut oil to a shallow bowl (with a wide enough opening for the Twix) and heat in 20-30 seconds intervals, stirring in between, until melted. Dip the Twix in the chocolate coating the top and sides and let any excess chocolate drip off.** Repeat for all the Twix. OR if doing the shortcut method, simply pour chocolate over the caramel layer and smooth the top out. Let chocolate harden (I went ahead and added them back to the freezer so they would harden faster). Then enjoy!