Shortbread Crust

Cup of Yum
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, use a hand mixer to beat 1/2 cup unsalted butter (softened), 2 tablespoons honey, 2 tablespoons brown sugar, and 1 teaspoon vanilla extract together until creamy and well combined.
3. Gradually add 1 1/4 cups all-purpose flour and 1/4 teaspoon salt to the butter mixture, mixing just until combined. The dough should be crumbly—avoid overmixing.
4. Firmly press the dough into a 9-inch standard pie dish, ensuring an even layer.
5. Bake for 7–10 minutes, or until the crust is lightly golden. Set aside to cool completely.

Dolce de Leche Layer

1. Spread the 1 (13.4-ounce can) Dulce de Leche out evenly over the cooled shortbread crust.
2. Sprinkle 1/2 cup toffee bits onto the Dulce de Leche layer.
3. Arrange the banana slices evenly over the toffee bits and dulce de leche. Sprinkle with the remaining 1/2 cup toffee bits.

Whipped Cream

1. In a large mixing bowl, use a hand mixer to whip 3 cups heavy cream, 1/3 cup powdered sugar, and 2 teaspoons vanilla extract on medium-high speed until stiff peaks form. This should take about 3–5 minutes. Set aside.
2. Spread the whipped cream evenly over the banana layer. Chill in the refrigerator for at least 1 hour before serving.
3. Decorate the top with chocolate shavings or toffee bits.