In a saucepan, pour all the ingredients for the caramel : powdered sugar, honey, butter, condensed milk and salt.

Place over medium heat and with a wooden spatula, stir constantly until the caramel thickens : about 20 to 25 minutes. Leave to cool at room temperature and then in the fridge for about 30 minutes.

Spread a nice layer of caramel on each Biscuiterie de Provence vanilla Shortbread. Place the shortbread in the freezer for at least 30 minutes.

Melt half the milk chocolate in a bain-marie. Remove from the heat and add the other half in pieces. Mix.
When the chocolate is completely melted, cover each biscuit with it. Place them on a sheet of baking paper and let the chocolate set.

Store in an airtight box in a cool place.