Step 1

Preheat the oven to 160C and grease and line with baking paper, a 20cm (8in) square brownie pan.

Step 2

Beat together the butter and sugar until it lightens in colour, and then stir in the flour and almond meal until a crumbly dough forms (I find it easiest to do this with my hands, but a spatula works).

Step 3

Press the mixture evenly into the brownie tin, and then bake for 12-15 minutes, or until golden brown. Set aside to cool completely.

Step 4

To make the filling, place all the ingredients except the peanut butter into a saucepan and bring to the boil over a medium heat, stirring constantly. Cook until the mixture thickens and darkens in colour slightly, about 5 minutes. Remove from the heat and let it cool a little, and then stir in the peanut butter.

Step 5

Pour the filling over the shortbread base, and leave to set for at least 2 hours or overnight.

Step 6

To make the topping, simple melt the chocolate in a bowl set over a pan of simmering water (make sure the water doesn't touch the bowl) and then pour it over the caramel layer. Tap the pan on the bench to even out the layer.

Step 7

Scatter over the smashed honeycomb and glitter, if using. Cut into small slices and serve.