These golden, freezer-friendly bars are everything you love about a Twix... only better!

The almond flour base bakes into a buttery shortbread (without the dairy), the almond butter layer is rich with melted Tom & Jenny’s caramels and sugar-free honey, and the silky chocolate top melts in your mouth. A sprinkle of flaky salt ties it all together for that perfect sweet-salty bite.

Ingredients: 

Shortbread Layer Ingredients:

2 cups almond flour
¼ cup melted coconut oil
¼ cup sugar-free maple syrup
1 tsp vanilla extract

Caramel Layer Ingredients:

¾ cup creamy almond butter (unsweetened)
¼ cup coconut oil
¼ cup sugar-free honey or maple syrup
1 tsp vanilla extract
10–12 Tom & Jenny’s caramels, unwrapped and chopped

Chocolate Layer Ingredients:

1 cup dark chocolate chips
1 tbsp coconut oil
Flaky salt, for topping (optional)

Steps:

1.) Preheat oven to 350°F and line a 9×9-inch baking pan with parchment paper.

2.) Make shortbread: In a large bowl, mix almond flour, coconut oil, maple syrup, and vanilla until combined. Press evenly into the pan and bake 10–12 minutes, until lightly golden. Cool completely.

3.) Make caramel layer: In a small saucepan over medium-low heat, whisk almond butter, coconut oil, honey (or maple syrup), and vanilla until smooth. Add chopped Tom & Jenny’s caramels and stir until melted and glossy, 3–5 minutes. Pour over cooled shortbread and spread evenly. Chill 30–60 minutes in the fridge, until firm.

4.) Make chocolate layer: Melt chocolate chips and coconut oil together (microwave or double boiler). Stir until smooth, then pour over the caramel layer and spread evenly. Sprinkle it with flaky salt.

5.) Set & slice: Refrigerate until chocolate hardens. Lift from pan and cut into bars—no need for perfect edges! Store in the fridge or freezer.