1. Before starting with anything preheat the oven at 350°F. prepare the baking pan with foil, leaving a 2-inch overhang on long sides. Grease the foil lightly in order not to stick.
2. Whisk confectioners’ sugar and 3/4 cup butter with a mixer at the fastest speed until it gets light and has a little fluffy, around 3 minutes. Drop mixer speed to medium. Drop the fine almonds in, 1/2 teaspoon kosher salt, and flour in order to better combine them. Place on the bottom of the pan. Bake until golden brown, 27 to 30 minutes. Afterwards let it be cooled.
3. Mix the brown sugar, honey, 1/2 cup cream, and remaining 1/2 teaspoon kosher salt, condensed milk, and 1/2 cup butter in a regular saucepan. Whisk it constantly as you cook over medium heat for 27mins which is until the thermometer reaches 236 degrees. take it off the heat and whisk it with the vanilla. Quickly afterwards pour the caramel over the shortbread. Let it sit at room temperature.
4. The remaining 1/4 cup of cream and chocolate need to be microwaved and stirred together in 10 seconds on and off intervals until it melts. Drizzle the chocolate over the caramel and spread it with a spoon. Drizzle a little sea salt on top and freeze until it settles in which is around 20 mins. Then cut into squares and enjoy your dessert.