Preheat oven to 180℃/350℉ and line an 8x8 inch baking dish with parchment paper.

Cream the butter and sugar until light and fluffy with the help of a whisk or mixer(stand/hand). Sift in the flour and salt and mix until just combined.

Transfer to your prepared pan and press into an even layer then bake at 180℃/350℉ for about 25-30 minutes or until the edges are golden.

Combine the butter, sugar, salt, sweetened condensed milk, and honey in a medium-sized saucepan.

Place over medium heat and mix with a whisk or spatula until melted and combined then continue mixing over the heat while the caramel bubbles and darkens to a richer colour. Once it’s ready you'll see it starts to thicken and pull away from the edge, 5-6 minutes, your caramel is ready.

Remove from heat and add vanilla extract. Mix till combined.

Pour onto the shortbread base, smooth to the edges creating a flat layer. Chill in the fridge for about 200 minutes so the caramel sets.

Chop the dark and white chocolate and melt either in a double boiler or microwave separately. Pour the dark chocolate over the caramel and smooth into an even layer.

Pour melted white chocolate randomly and swirl with a skewer or toothpick for a marble effect.

Chill for a few hours before cutting and serving.