1.

Place the shortbread in a large freezer bag, and gently smash with a rolling pin until all the cookies are crumbled into course mixture.

2.

Transfer the cookie crumbs to a bowl and pour in the melted butter, mix until the butter is fully incorporated.

3.

Transfer the crust mixture into a well-greased square baking dish and press down with back of a fork or spoon. Place the dish in the fridge and chill for at least 30 mins.

4.

For the caramel layer, in a small pot add the butter and brown sugar and melt together over medium heat.

5.

Stir in the condensed milk.

6.

Open the tea bag and dump the contents into the caramel mixture. Stir until the caramel is a one colour and bring the mixture to a boil.

7.

Continue to cook the mixture for 2-3 more minute until the mixture is a rich caramel colour and thickened.

8.

Remove the crust from the fridge and pour the Caramel mixture on top and gently smooth out with a spatula. Return to the fridge for an hour.

9.

In a small bowl melt the dark chocolate over a double boiler. Once the caramel and crust are ready, remove from the fridge and pour the chocolate on top, and smooth out with a spatula.

10.

Sprinkle some flaky sea salt on top of the chocolate and place in the fridge for another 30 mins to chill.

11.

When ready, cut the finished shortbread into small square, and serve.