Christmas Chocolate Shortbread

INGREDIENTS
For the dough
250 g flour
180g butter
90g sugar
1 teaspoon cinnamon
1 tbsp vanilla sugar
caramel
30 g of butter
1 tsp honey
1 teaspoon cinnamon
80 g of sugar
1 tbsp vanilla sugar
1 can of sweetened condensed milk (about 400 ml)
Chocolate:
150 g whole milk couverture
50 g dark chocolate couverture
50 g white couverture
2 tablespoons of butter lard
Sea salt at will
HOW TO DO IT
🔘First prepare the shortbread. For this, quickly process all ingredients into a dough and refrigerate for 30 minutes. Preheat oven to 180 ° C top and bottom heat. Put the dough on a greased sheet (26x20 cm) and press it all over.
🔘Punch holes in the dough with a fork. Bake for 15 minutes.
🔘Meanwhile, all the ingredients for the caramel in a saucepan, heat gently, stirring. 🔘When the sugar has melted and the mass thickens slightly, pour mass onto the shortbread. Bake again for 10 minutes, let cool completely. Put something into the fridge.
🔘All couvertures melt. Add one tablespoon of clarified butter to the whole milk couverture and add one teaspoon of clarified butter to the white and dark chocolate couverture. Mix everything well.
🔘Add whole milk mixture to the shortbread and distribute well. Add the bittersweet and white couverture to the whole milk couverture and spread with a wooden stick. Sprinkle with sugar sprinkles to your heart's content. 🔘Refrigerate for 60 minutes.
🔘Cut into squares with a sharp knife and serve.
🔘Sprinkle with sea salt.