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Make the crust: add all crust ingredients to a bowl and mix until a dough forms. Add more honey/maple syrup if too dry, or more almond flour if too wet.
Line an 8x5 loaf pan with parchment paper and add the dough to the bottom. Use parchment paper to smooth and spread the dough to cover the entire bottom.
Bake the crust at 350°F for 10-15 minutes until golden brown, then set aside to cool. Do not over-bake.
While the crust cools, make the caramel: add all caramel ingredients to a bowl and mix together. Heat the mixture in the microwave or on the stovetop until it gently bubbles, then remove from heat.
Once the crust has cooled, spread the caramel over the crust and place the loaf pan in the freezer to harden.
Once hardened, remove the loaf pan from the freezer. Transfer the dessert to a cutting board and slice into 6-8 bars.
Melt the chocolate and coconut oil together in the microwave or using a double boiler method, then remove from heat.
Dip each bar in melted chocolate and place on a parchment-lined tray. Optionally sprinkle with flaky sea salt.
Place the Twix bars in the fridge until the chocolate hardens. Store leftovers in the fridge or freezer.