Preheat the oven to 325°F. Prepare a 9x13” pan with spray and 2 sheets of parchment paper – ensure that every side of the pan is covered by parchment.

Add the melted butter, brown sugar, vanilla and salt to a large bowl, then whisk vigorously for 1 minute to combine.

Add the flour in, in 3 additions, whisking to combine between each addition. You may need to switch to a spatula to fold in the final addition.

Add the cookie dough to the prepared pan, then press it evenly into the bottom of the pan. Place into the oven to bake for 17-18 minutes, or until lightly golden. Allow to cool to room temperature – about 1 to 2 hours.

Add the corn syrup, sweetened condensed milk, brown sugar, and butter to a medium sauce pan over medium heat. Heat, while whisking constantly, until the caramel begins to bubble. Continue cooking the caramel, while whisking very often, until it reaches 235°F on a candy thermometer. The caramel should be slightly thickened and darker in colour.

Remove the caramel from the heat, add in the kosher salt and vanilla, then whisk to combine. Immediately pour over the cooled shortbread. Place into the fridge to set for 2 hours.

Add the SunButterm maple syrup, and coconut oil to a medium sauce pan over medium heat. Bring to a boil, then continue to cook for 2 minutes while stirring frequently. Remove from the heat and pour over the cooled caramel layer. Place back into the fridge to set for 2 hours.

Remove the pan from the fridge, and carefully remove the twix bar block by pulling up the parchment paper. Slice the block into 24 bars.

If not using tempered chocolate, just melt the chocolate as you normally would, then proceed with dipping the bars into the chocolate. Finally, the bars will need to be placed in the fridge for 15 minutes to allow the chocolate to harden.