Crispy Caramel Chocolate Squares
Preheat the oven to 160°C (approximately 300°F).
Stir 225 grams (approximately 8 ounces) butter with the sugar until creamy, sift in the flour, and knead into a smooth dough. Pour the mixture into a cake pan about 21x21 cm, (approximately 8x8 inch) lined with parchment paper, smooth and bake until golden brown, about 25-30 minutes. Remove from oven.
For the filling, heat the remaining butter, add in the condensed milk, stir in honey, bring to a boil and simmer for about 30 minutes, while stirring, until the mixture is just caramelized. Roast the hazelnuts in a pan, place on a kitchen towel, allow to cool and rub off the outer brown skin. Add the nuts into the caramel cream, pour onto the cake base and allow to cool.
Chop the chocolate and melt over a hot water bath. Let cool slightly, then pour over the caramel, smooth out and let completely cool for at least 3 hours.
Before serving, remove from the pan and cut carefully into squares.