Honey-Caramel Bars

Preheat the oven to 180 °C (top/bottom heat) and line a baking sheet with parchment paper.

For the base, cream 450 g butter with 200 g sugar until fluffy.

Add Type 405 flour and quickly knead into a smooth dough.

Roll the dough evenly between two sheets of parchment directly on the baking sheet and remove the top sheet.

Prick the dough several times with a fork.

Bake the base for about 20 minutes until lightly golden, then let it cool on the sheet.

For the caramel, melt the remaining butter and the remaining sugar in a saucepan.

Stir in the honey and unsweetened condensed milk (7.5% fat) and simmer, stirring, for about 5 minutes.

Pour the caramel over the cooled base, spread evenly and chill until firm.

Coarsely chop the dark couverture, melt it in a hot water bath and pour over the set caramel layer.

Melt the white chocolate and drizzle it in fine stripes over the still-soft dark chocolate layer.

Allow everything to dry completely, then cut into bars.