Preheat the oven to 350°F (180°C). Spray a 9x5 inch loaf pan with non-stick spray and line it with parchment paper leaving overhang over the sides.

Sift the flour into a mixing bowl and add the sugar and salt. Add the vegan butter and mix in with your fingers. It will first go crumbly and then gradually form into a dough.

Press the dough evenly into the bottom of the prepared loaf pan.

Add melted coconut butter to a bowl and then add the maple syrup and vanilla and stir in. Pour over the shortbread base and smooth down. Place into the freezer to set.

When the caramel has set firmly, lift the twix out of the loaf pan using the parchment paper overhang. Cut into 10 bars and place them onto a parchment lined baking tray.

Melt the vegan chocolate or chocolate chips in the microwave by microwaving and then stopping to stir every 30 seconds until entirely melted. Stir in the coconut oil.

Dip the twix bars in the chocolate so that they are fully covered in chocolate and then place onto a parchment lined baking tray. Be careful to do it fast so that the bars don't break up in the warm chocolate.

When all the bars are covered in chocolate, use the remaining chocolate to patch up any gaps in coverage and to drizzle over the top of the bars and then let them set in the fridge.

When set, transfer to a container and keep them stored in the fridge where they will last for at least a week.