1 batch low-carb Shortbread Cookie dough
1/2 batch sugar-free Gooey Caramel / OR any sugar-free chewy caramel candies, melted
melted sugar-free chocolate
Place your gooey caramel or melted caramel candies into a pastry bag or zip-top bag and chill in the fridge to firm up.
Bake your shortbread cookie dough in a flat, thin layer about 0.5"/1.5cm for 20 minutes.
Remove the cookie dough and score (cut only half-way through) into small rectangles about the size of a twix bar.
Return to the oven and bake for an extra 15 minutes or until lightly browned on top and crisp when cooled.
Immediately slice all the way through, then transfer to a cooling rack, let cool completely.
Snip a small hole in the end of your pastry bag or the corner of your zip-top bag and pipe a thick line of warm caramel on top of each shortbread cookie, about the same thickness as the cookie.
Chill in the fridge for 10 minutes to maintain the rounded shape of the caramel, letting it flatten out only slightly (this is just for aesthetics, so that it looks more like the original twix bar).
Warm your sugar-free chocolate to 30C/86F.
Pour half of your melted chocolate into a shallow bowl bigger than the size of each twix. Holding them by their sides, dip just the bottoms of each cookie into the chocolate, then set on a non-stick mat to firm up.
Line a baking pan with plastic wrap, then set a cooling rack on top. Place the chilled twix bars on top with an inch space between, then pour a thin layer of chocolate evenly over each.
Tap or gently shake the rack for 10 seconds to smooth out the chocolate and then let sit at room temperature for tempered chocolate, or move to the fridge to set up for un-tempered chocolate.
Note: if your chocolate is made with cacao butter, it will only set up firm and hard at room temperature IF it is tempered before you use it to coat the candy bars, otherwise it must be kept in the fridge to stay hard. Regular twix bars (full-sugar originals) have a soft chocolate coating, so if you want to mimic the original, feel free to not temper your chocolate, but keep in mind that the chocolate will melt easily in your hand or even in a warm room.
Alternative: If your chocolate does NOT have cacao butter in it, it will set up firm at room temperature without being tempered, saving you a lot of time and effort, BUT it will not taste as good as "real" chocolate.