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1
Base: Mix softened butter with flour and granulated sugar until a crumbly dough forms (flour should be completely mixed in).
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2
Spoon this mixture into a tin (a square baking tin, 20x20cm greased and base-lined with baking parchment or paper) and, very lightly, press to make an even layer.
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3
Bake in a preheated oven at 170 degrees C for about thirty-minutes or just until shortbread begins to colorue.
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4
Remove from oven and cool completely.
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5
Toffee: Over medium heat, mix together the sweetened condensed milk, butter, honey and brown sugar until caramel forms (it should be golden).
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6
Stir the entire time, to avoid burning.
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7
It may feel like the mixture is sticking to the pan, but as long as no black or dark brown bits come up, youre fine, thats why youre stirring constantly.
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8
Once youve reached a beautiful golden color, remove from heat and pour the finished product over the shortbread crust.
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9
It will cool quickly, be fast in spreading.
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10
Allow to cool about one hour.
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11
Chocolate Coverage: melt your chocolate and butter in the microwave or in a heatproof bowl.
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12
Once melted, pour over the caramel layer, smoothing and spreading if needed and let cool in the refrigerator.
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13
An hour later or the next day, cut into small squares with a sharp knife.
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14
Eat all of them... and enjoy!
