Preparation Steps

• Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
• In a large bowl, whisk together flour and sugar. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Press mixture firmly into the bottom of the prepared pan.
• Bake for 20-25 minutes, or until lightly golden. Let cool completely.
• In a medium saucepan, combine butter, sugar, and honey. Cook over medium heat, stirring constantly, until butter is melted and sugar is dissolved.
• Stir in sweetened condensed milk. Bring to a simmer, and cook, stirring constantly, for 8-10 minutes, or until caramel is thick and golden brown. Be careful not to burn the caramel.
• Pour caramel over cooled shortbread crust. Let cool completely.
• In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt chocolate chips and vegetable oil, stirring until smooth.
• Pour melted chocolate over caramel layer, spreading evenly. Let set completely, or refrigerate for faster setting.
• Lift shortbread from pan using parchment paper overhang. Cut into squares and serve.