Preheat oven to 350F and line a cookie sheet with parchment paper. Set aside.
Begin by preparing shortbread. Add white rice flour, arrowroot and coconut sugar to a medium-sized bowl. Whisk to combine. Then, add sunflower seed butter, coconut oil, flax mixture and extract. Mix with a hand mixer or stand mixer until fully combined.
The dough should stick together well.
Shape dough into twelve 3-inch cookies. To do this, scoop out about 1½ tablespoons at a time into your hand and roll into a ball. Slowly shape into a long tube by rolling back and forth between the palm of your hands until it’s about 3-inches long. Set down on prepared cookie sheet and flatten with fingers. You can make the cookie even straighter by using the side of a knife to press up against the edges.
Place cookies in the preheated oven for 10-15 minutes until tops are slightly cracked and sides are golden. Set aside to cool.
Meanwhile, place caramel ingredients in the bowl of your food processor. Process until smooth. If the mixture will not get smooth, just add a touch more water.
Once cookies are cooled, top with caramel and place on a second cookie sheet that's lined with parchment paper. To do so, roll caramel like you did the cookies; into 3-inch tubes, and place over top of cookies. Place in the freezer and allow to set for at least 10 minutes. This will make the cookies easier to dip in the chocolate.
Melt chocolate chips by dropping into a metal bowl and place over top of a sauce pan filled with water. Bring water to a boil and stir chips until melted. Remove from heat.
Remove the cookie sheet from the freezer and; one by one, coat the bars in chocolate. To do this, drop the bar into the chocolate and coat it with your fingers. Remove access with your fingers and place back on the parchment. Repeat with remaining cookies. Place back in the freezer and allow to set for 15 minutes.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/12/vegan-gluten-free-twix-bars-2-0/