Line a lightly oiled 20-cm (8-inch) square cake pan with plastic wrap, letting the wrap hang over the sides.
With the microwave oven on medium power, melt the butter, chocolate and honey in a bowl, 2 to 3 minutes. Add the graham cracker crumbs, stirring with a wooden spoon until the mixture is well blended. Spread the mixture in the cake pan and press into an even layer. Refrigerate for about 15 minutes.
In a bowl, mix the milk, pudding mix, sugar and butter with an electric mixer until smooth. Spread evenly over the crust. Set aside at room temperature.
With the microwave oven on medium power, melt the chocolate and butter in a bowl, 2 to 3 minutes. Mix well with a whisk. Spread over the filling. Refrigerate for about 3 hours. Grasp the edges of the plastic wrap and lift the confection out of the pan. Peel off the plastic wrap and cut into 32 rectangles, about 5 x 2.5 cm (2 x 1 inch). Decorate with dots and lines of white icing in domino pat.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.