High Protein Twix Bars

In a large mixing bowl, combine the oat flour, protein powder, sugar, coconut oil,  and milk. Mix until you have a smooth cookie dough.

Press the cookie dough into the parchment paper-lined baking pan with your fingers or a spatula until you have one smooth, even layer. Pop the pan into the freezer while you prepare the caramel layer.

In a large mixing bowl, add the cashew butter, maple syrup, coconut oil, and vanilla extract. Whisk until smooth.

Remove the pan from the freezer and then pour the caramel layer over the cookie layer. Spread with a spatula until the caramel forms a nice smooth layer over the cookie layer. 

Place the pan back into the freezer to set for at least 30 minutes.

Melt the chocolate chips and the coconut oil over a double boiler on the stove, or the microwave until smooth and melted.

Remove the pan from the freezer. Lift the parchment paper and place it onto a cutting board. Cut the frozen Twix base into 10 bars.

Dip the bars into the melted chocolate until fully coated.

Place the chocolate-dipped bars back onto parchment paper, and then back into the freezer to set for just a few minutes.

Enjoy right away or keep the bars stored in an airtight container in the refrigerator for 1 week or the freezer for up to 6 months.