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Preheat oven to 350°F.
Combine shortbread layer ingredients (½ cup vanilla protein, ½ cup almond flour, ⅓ cup melted coconut oil, 3 tablespoons honey) then add to a loaf pan lined with parchment paper.
Bake for 10 minutes until edges slightly brown and cool completely.
In a saucepan, melt caramel layer ingredients (½ cup almond butter, ¼ cup coconut oil, ¼ cup maple syrup, 1 teaspoon vanilla, pinch of sea salt) until combined, about 2 minutes.
Spread caramel over shortbread layer and place in freezer for 1-2 hours until hardened.
In the microwave or a saucepan, melt chocolate layer ingredients (½ cup chocolate chips, 1-2 teaspoons coconut oil) and spread on top of caramel layer, place in freezer for another 20 minutes to set.
Remove from pan and cut into "Twix sized" slices, store in the fridge and enjoy!