Sourdough Twix Bars

1. Preheat oven to 350F. Line a 9x9 baking dish with parchment paper.
2. In a large mixing bowl, combine the shortbread ingredients (unsalted butter, honey, all-purpose flour, sourdough discard, vanilla). Pour the mixture into the prepared baking dish and bake for 30 minutes. Let it cool completely.
3. While the shortbread is baking, soak the dates in hot water for 20 minutes. Drain the dates and blend them with the rest of the date caramel ingredients (milk of choice, almond butter, vanilla). Set aside.
4. Once the shortbread layer is fully cooled, pour the date caramel on top. Place the dish in the fridge for 20 minutes to set.
5. Once set, remove the bars from the fridge and cut them into equal pieces.
6. In a small mixing bowl, melt the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until smooth and melted.
7. Using a fork, dip each bar into the melted chocolate and coat evenly. Place them on a lined parchment tray. Drizzle with additional chocolate if desired and top with flaky salt.
8. Place the bars in the fridge for 30 minutes or until fully set. Enjoy!