Refined Sugar Free Twix Bars

1: Preheat oven to 350°F.

2: Add shortbread ingredients to a mixing bowl and mix well until dough is smooth.

3: Transfer to a 9x9 parchment lined baking dish and press into an even, thin layer.

4: Bake for 15 minutes then remove from oven and allow shortbread to cool.

5: To make caramel layer, combine ingredients in a small saucepan and stir well.

6: Bring to a simmer then turn off heat and allow caramel sauce to cool slightly.

7: Pour caramel over shortbread crust then cover and refrigerate until caramel has solidified, about one hour.

8: Melt chocolate and coconut oil over medium heat in a double boiler or a heat safe bowl over a small pot of water.

9: Allow chocolate to cool to room temperature before dunking bars into chocolate or the caramel will melt off.

10: Once solidified, remove shortbread from baking dish and cut horizontally into thirds, then slice each third into ½ inch bars.

11: Dunk bars into chocolate, coat evenly then transfer to a parchment lined baking sheet.

12: Repeat with remaining bars then transfer to the freezer to set for 5 minutes.

13: Remove from the freezer and repeat process once more, dunking in chocolate to coat evenly then freezing for a final 5 minutes until the chocolate has set.

14: Finish with flaky sea salt and keep refrigerated.