Preheat the oven to 350F and line an 8x8 pan with two pieces of parchment paper which extend over the sides to give you a ‘"handles" (this helps with removing the slice easily once it is set).
In the bowl of a food processor, place the flour, sugar, and salt, and pulse to combine.
Add the butter and pulse until the mixture begins to form clumps.
Press the dough into the prepared pan, then level and smooth it with a bench press or measuring cup. Chill the crust for 10 minutes.
Bake for 25-30 minutes, or until the shortbread is pale golden. Let cool completely.
In a medium saucepan, combine the sugar, water and corn syrup. Stir just to mix. Bring to a boil and heat until the mixture reaches 350F on a candy thermometer, or is amber in color.
Remove from the heat, and whisk in the butter and the honey. Be careful as it will steam and bubble.
Place back onto the heat and bring the mixture to a boil. Add the heavy cream and the orange zest.
Cook the mixture until it reaches 250F on a candy thermometer.
Remove from the heat and add the almonds (and any other fruit or nuts you wish to add).
Immediately pour the caramel mixture over the shortbread crust, using a spatula to smooth out the mixture.
Bake the bars until the caramel begins to bubble, about 15-18 minutes.
Let the bars cool completely. Run a knife or spatula around the pan between the parchment and pan to loosen any caramel that may have escaped.
Remove the bars from the pan. Cut into bars or squares.
Melt the chocolate in the microwave at 30 second increments until melted and smooth.
Transfer the chocolate to a piping bag or a zip top bag and drizzle the bars with chocolate. You can also drizzle the chocolate with a fork.
Let the chocolate firm up before serving. Serve at room temperature.