Low Carb Gluten Free Twix Bars

INGREDIENTS

For the shortbread base

2 cups

/ 200g almond flour ((to my UK readers - ground almonds work fine here))

medium egg

1 tsp

vanilla essence or vanilla bean powder

For the caramel

1 cup

coconut milk (full fat, from a can)

4 tbsp

Sukrin Fibre Syrup

salt

For the chocolate topping

1/4 cup

/ 60g coconut oil

1/4 cup

/ 20g cacao powder

1 tbsp

Sukrin Fibre Syrup

alternatively: 80g (1/3 cup melted chocolate, at least 85% cocoa solids