Preheat the oven to 325 F and line an 8×8″ baking pan with parchment paper

Start with the crust by mixing together the two flours, and then stirring in the wet ingredients until well combined.

Evenly flatten the crust in the bottom of the pan and puncture the crust with a fork about 10-15 times.

Bake the crust until lightly golden brown for about 25-30 minutes. Set aside and allow to completely cool.

Combine the coconut milk and coconut sugar in a medium saucepan and whisk well. Set over medium-low heat and allow to come to a medium simmer, stirring often for about 25-30 minutes or until thick caramel forms.

Pour the caramel over the shortbread and spread evenly. Transfer to the fridge for 2-3 hours (or overnight) to allow it to set.

Melt the chocolate and coconut oil together with a method of your choice (I prefer a double boiler method).

Pour the chocolate over the hardened caramel and spread it into an even layer. Allow the pan to cool slightly before transferring to the fridge to allow the chocolate to harden completely.

Transfer the Twix to a cutting board and top with some salt. Use a sharp knife to cut into 12 (or more or less depending on the size you'd prefer) bars. Serve immediately or store in the fridge with parchment paper separating the bars to avoiding sticking.