Caramel Fingers (00008)

Enough Swiss Tart Pastry to line a sandwich tin
2 oz margarine
2 oz sugar
Small tin condensed milk
1 tbsp liquid honey
Melted chocolate to taste

Bake and cool pastry.
Melt filling ingredients slowly and boil for 5 mins, stirring constantly.
Pour over pastry and cover with melted chocolate.
Cut into fingers.