Raw Double Twix Bars

Raw Double Twix Bars
Makes 20

Crust:

Raw Caramel:
1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
3 Tbsp raw coconut butter
3 Tbsp maple syrup or raw coconut nectar
1/4 tsp sea salt
1 tsp vanilla extract
1 tsp maple extract
1-2 Tbsp filtered water as needed

"Milk"chocolate:
1/3 cup raw coconut oil, warmed to liquid
1/4 cup raw coconut butter
3/4 cup raw cacao powder
1/2 cup raw coconut nectar or maple syrup
a pinch sea salt

To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together. Press the mixture into a 1/4 inch thick square on foil lined pan.  Spread the peanut butter over it and set  aside in the fridge.
To make the caramel, combine all ingredients except water in a food processor and process until smooth (adding the water only if the mixture is too thick). Spread over the peanut butter and chill for about an hour. 
Cut into twix sized rectangles.  They are a little sticky, so wipe your knife each time you make a cut to get a cleaner look.
To make the chocolate, whisk together all ingredients until smooth in a small bowl (it should submerge them, if not you can use a spoon to help cover them in chocolate by spooning it over).  Dip each bar into the chocolate carefully (I used a fork to submerge them), then allow excess to drain off and place on a foil lined pan.  Once they are all dipped, place in the freezer to harden, for about 10 minutes.  Store in the fridge.