A Healthy Variant of Twix Chocolates

Directions

• Preparation for biscuits:
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  Put oil and maple syrup in a mixing bowl and mix briefly with a hand mixer until they combine into a creamy mixture.
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  Add the dry ingredients and mix with a food processor. Then knead with your hands into a dough that should be neither too sticky nor dry, it must be able to form into a ball. Add more flour if it is too sticky or syrup if it is too dry.
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  Place the dough on the baking paper, cover with another baking paper, and roll out over it to about half an inch thick. Use a sharp knife to cut the narrow and long rods and carefully transfer each one to the prepared sheet (lined with baking paper).
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  Place the pans in a preheated oven at 170 degrees for about 12-14 minutes (depending on the thickness of the biscuits), they are done when lightly browned. Do not bake them for too long as they will harden when cooled. Remove and allow to cool before further use.
• Preparation for the caramel:
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  In a saucepan, add all the ingredients and mix over medium heat. When the mixture starts to cook, reduce the heat and stir constantly for the next 3-4 minutes.
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  Remove from heat and allow to cool.
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  Arrange the cooled biscuits on a baking sheet and carefully “pour” the caramel, which has also cooled and squeezed. You can do this with the help of a spoon or a decorating bag. Place the tin in the fridge to squeeze the caramel while you prepare the chocolate.
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  You can make homemade chocolate with the Bain-marie method but you can shorten the process and melt the dark chocolate.
• Preparation for chocolate
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  Using the Bain-marie method, melt the cocoa butter and add the maple syrup and mix with a whisk until combined. Remove from the steam and add the cocoa powder and salt and mix until the lumps disappear.
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  Remove the sticks from the refrigerator and carefully dip them into the prepared chocolate. Return to the tin and refrigerate to squeeze. Repeat if necessary.