For the Shortbread Crust 2 cups rol

For the Shortbread Crust

2 cups rolled oats
½ cup + 2 tablespoons coconut flour
½ cup melted coconut oil (measure it after it's melted)
½ cup pure maple syrup
2 teaspoons pure vanilla extract

For the Caramel Layer

½ cup raw creamy unsalted almond butter
½ cup pure maple syrup (Grade B)
⅓ cup virgin coconut oil
2 teaspoons pure vanilla extract
¼ teaspoon fine-grain sea salt

For the Chocolate Layer

½ cup + 2 tablespoons raw cacao powder
½ cup virgin coconut oil
4 tablespoons pure maple syrup

Instructions
To Make the Shortbread Crust

Preheat oven to 350 degrees Fahrenheit.
Add the rolled oats to a food processor and process for 3-4 minutes or until a fine flour is formed.
Add the oat flour, coconut flour, coconut oil, maple syrup, and vanilla extract to a large mixing bowl. Gently mix with a spatula until incorporated.
Grease a 9x13 rectangular tart pan with coconut oil. Transfer the crust mixture to the pan. Using your hands, press the mixture evenly into the pan. Use a fork to poke 8-10 holes in the crust to allow it to vent as it bakes. Transfer the pan to the oven and bake for 12-15 minutes or until just beginning to turn golden. Remove from oven and let cool completely.

To Make the Caramel

Add the almond butter, maple syrup, coconut oil, vanilla extract, and sea salt to a small saucepan. Whisk together over medium low heat until all ingredients are melted together (approximately 3-5 minutes). Remove from heat and let cool to room temperature.
Once the crust has cooled completely, pour the caramel over top and use a spatula to spread it out evenly.
Transfer the tart pan to the freezer for 25 minutes to set the caramel layer.

To Make the Chocolate Layer

Add the raw cacao powder, coconut oil, and maple syrup to a small sauce pan over low heat. Whisk together constantly until all ingredients are melted together.
Pour the chocolate over the caramel layer and use a spatula to spread it out evenly.
Return the tart pan to the freezer for 25 minutes to set the chocolate layer.
Pop the large "twix bar" out of the tart pan and transfer to a cutting board. Use a sharp knife to cut the bar into squares or twix-shaped bars. The crust is dense and can be tricky to cut after it's been in the freezer, so be careful and patient.
Store the bars in the refrigerator.