1.Line a 7cm x 25cm (base measurement) bar pan with baking paper.
2.Combine chocolate, butter and honey in a small saucepan. Stir over low heat until chocolate just melts and ingredients are combined. Remove from heat, stir in the macadamia shortbread pieces.
3.Pour mixture into lined pan; tap gently on bench top to settle mixture. Cover with plastic wrap; chill for about 2 hours or until firm. Serve in 2cm-thick slices.