Ingredients
Instructions
- Preheat your oven to 180°C (350°F).
- In a bowl, mix the flour, baking powder, sugar and sea salt (if using).
- Add the very soft butter and mix by hand until you get a sandy texture, then form a ball of dough.
- Spread the dough in a buttered or parchment paper-lined baking pan (preferably square). Press down firmly so it’s evenly distributed.
- Bake for 20 minutes at 180°C, until the shortbread is slightly golden.
- Allow to cool completely.
- For the caramel, pour all ingredients (condensed milk, sugar, butter and honey) into a saucepan.
- Heat on low, stirring constantly for about 30 minutes, or until the caramel thickens and turns a beautiful golden color. Never stop stirring or it may burn.
- Once ready, immediately pour the caramel over the cooled shortbread and spread it evenly.
- Let it cool again so the caramel sets.
- Melt the chocolate either in a double boiler or in a saucepan with a small piece of butter and/or a bit of milk (depending on desired texture).
- Once melted, pour the chocolate over the caramel and spread it evenly.
- Let cool completely one last time.
- For optimal results, refrigerate overnight.
- Take the dessert out of the refrigerator a bit in advance to make cutting easier (the caramel and chocolate will be more flexible).
- Cut into small squares with a sharp knife and enjoy!
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