Pre-heat the oven to 350 degrees F. Line an 8x8 inch pan with parchment paper (don’t skip this step as it makes getting the shortbread SO much easier to get out of the pan without it breaking).

In a large bowl, mix together the shortbread ingredients: almond flour, melted butter, maple syrup, vanilla, and salt. Mix until thoroughly combined and then press it firmly into the prepared pan. Bake for 10-12 minutes until the shortbread is browned along the edges. Let cool while you make the filling.

Make the filling by combining all of the ingredients: almond butter, maple syrup, vanilla, and almond flour. Once fully mixed together, spread it on top of the shortbread. Place in the freezer to set for at least an hour.

After an hour in the fridge, prepare the chocolate layer by combining the chocolate and coconut oil in a shallow bowl. Microwave in 30 second increments until fully melted.

Remove the twix from the freezer and remove from the pan. Place them on a cutting board and cut them into 16 bars. I did this by cutting the block in half one way and then cut them 8 even times the other way (see video for reference!).

Dip each bar into the chocolate so that its fully covered. Tap it gently on the side to get rid of any excess chocolate. Place them on a parchment lined tray. Repeat with the remaining bars. Place in the freezer until the chocolate hardens (about 10 minutes). Optional: drizzle each bar with the remaining chocolate to make them even prettier! ENJOY!