Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper. In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy.

Add matcha powder, salt, and all-purpose flour to the mixture, and stir until well combined. Press this mixture evenly into the bottom of the prepared baking pan.

Bake in the oven for 15-20 minutes, or until lightly golden. Allow the base to cool.

While the base is cooling, prepare the coconut caramel. Combine coconut cream, honey, and salt in a saucepan over low heat. Stir continuously until smooth and thickened, about 10-15 minutes.

Once the caramel is ready, pour it over the cooled matcha base, spreading it out evenly. Allow it to set at room temperature.

In a separate bowl, melt dark chocolate chips with coconut oil in a microwave or double boiler until smooth.

Pour the melted chocolate over the set caramel layer, spreading it evenly. Sprinkle sea salt on top.

Refrigerate the bars for at least an hour to fully set, then cut them into squares or bars.

Serve your delicious Matcha Twix Bars chilled or at room temperature, garnished with fresh raspberries.