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Add the ground oats, peanut butter, maple syrup and salt to a bowl and mix well, then roll the mixture into 6 small balls and flatten into patties.
Place on a lined baking tray and bake at 180C for 15 minutes or until golden on top. Leave to cool.
Make the caramel by mixing the cashew butter and maple syrup together until well combined.
Spread a spoonful of caramel on each of bases, then melt the chocolate in a bowl over a saucepan with two inches of water in it on a low heat and spoon a generous tablespoon of chocolate into each twix cup.
Place in the fridge until set, then dig in!