Preheat the oven to 350 degrees F and line a 5x7 glass pan with parchment paper.
Add all ingredients for the cookie into a bowl and combine until a dough forms. Press down the dough into the bottom of the pan until it’s evenly distributed. Bake for 10 to 12 minutes until the edges are brown. Let the cookie layer cool for 10 - 15 minutes.
While the cookie layer is cooling, add all ingredients for the caramel layer into a food processor and mix until a thick sauce is created. Make sure to scrape down the sides.
Once the cookie layer is cooled, spread the caramel layer evenly over it. Cover the pan and place in the freezer for 1-2 hours or overnight to harden — making it easier to slice.
Take the pan out of the freezer to thaw slightly and add the chocolate chips and coconut oil to microwave safe bowl. Heat on increments of 30-45 seconds (depending upon your microwave strength) until the chocolate is fully melted. Stir in between each increment so the chocolate doesn’t burn.
Slice the big cookie layer into 1 inch slices and halve each slice so you have 16 “Twix” size bars.
Place parchment paper on a baking tray and line up the cookies on it. With a spoon, drizzle the chocolate over the top of each bar and smooth out chocolate on the sides so all 3 sides are covered. Sprinkle with sea salt and place in the fridge for 15-20 minutes to harden.
Enjoy immediately and store in an air tight container for up to 2 weeks. Will last in the freezer for up to a month!
Recipe by at https://www.littleadaptsbyjax.com/little-adapts-twix-bars-df-gf-v/