GLUTEN-FREE HOMEMADE TWIX BARS

For the Shortbread:

Mix almond flour, coconut flour, ⅓ cup melted coconut oil, 3 Tbsp maple syrup, 1 tsp vanilla, and ¼ tsp sea salt together. Press firmly into a parchment-lined 8x8 pan. Bake at 350°F for 10–12 minutes. Cool completely.

For the Almond Butter Caramel:

Warm ½ cup creamy almond butter, ¼ cup coconut oil, ¼ cup maple syrup, 1 tsp vanilla, and a pinch of sea salt over low heat until smooth. Spread over the cooled crust and freeze for 20–30 minutes.

For the Chocolate Layer:

Melt 1 cup Hu Gems or favorite chocolate with 1 tsp coconut oil together. Spread over the caramel layer and freeze until firm. Cut into Twix-sized bars and keep them in the fridge or freezer. Flaky sea salt is optional for topping.