-
Preheat the oven to 350℉.
-
For the shortbread: In a medium sized bowl combine the Orgain Vanilla Plant Based Protein Powder and almond flour.
-
In a small saucepan, melt the butter, vegan butter or coconut oil.
-
In a separate bowl, mix the butter, vegan butter or coconut oil and maple syrup together.
-
Combine the wet ingredients with the dry and set aside.
-
Pour the shortbread batter into an 8”x8” baking pan lined with parchment paper. Cover the bottom of the pan completely.
-
Bake the shortbread for 15 minutes or until it starts to turn golden brown at the edges.
-
After the shortbread is set, let it cool for at least 20 minutes before adding the middle caramel layer.
-
For the Caramel: melt the coconut oil for the caramel layer and in a small pan and then mix all caramel layer ingredients together until completely combined.
-
Pour caramel over the shortbread and let it cool/harden in the fridge.
-
For the Chocolate Topping: In a small saucepan melt the 100% dark chocolate bar and coconut oil together on low-medium heat.
-
Once the caramel layer is completely cooled, pour the chocolate layer on top.
-
Let the twix bars cool in the fridge before cutting.