Combine the "shortbread cookie layer" ingredients together in a bowl until well combined.
Using slightly damp hands (so the dough doesn't stick to you), press the dough into a parchment lined square baking dish until it forms an even layer.
Bake the shortbread cookie layer at 350 degrees for about 17 minutes until slightly golden brown around the edges. Let cool for about 5 minutes once taken out.
Combine the "caramel layer" ingredients together in a bowl until well incorporated.
Spread the caramel evenly over the shortbread cookie layer. (For shortcut recipe, stop here and read notes above)
Place the caramel/shortbread layer into the freezer for about 1 hour 30 minutes until hardened. Once hardened, lift out of baking dish with parchment paper and cut into 1 inch rectangles in the shape of "Twix Bars".
Melt the chocolate chips and coconut oil in 30 second increments in the fridge, stirring in between.
Once the chocolate is melted, take the rectangle shaped Twix bars one at a time and submerge them in the melted chocolate until well coated. Place on a plate lined with parchment paper.
Place the chocolate covered twix bars back in the freezer and allow to harden for about 20-30 minutes. Remove from freezer and ENJOY!