Caramel Shortbread

I useually cut shortbreads bigger.

• Ready In: 45 mins
• Yields: 8 squares

Ingredients

• 1⁄2 cup butter
• 1⁄4 cup white sugar
• 1  cup all-purpose flour
• 1⁄4 cup  ground almonds
• 3⁄4 cup butter
• 1⁄2 cup white sugar
• 3  tablespoons golden syrup
• 1 (14 ounce) can sweetened condensed milk
• 8  ounces  high quality  milk chocolate
• 1⁄3 cup  toasted and  sliced almonds

Directions

1. Beat 1/2 cup butter and 1/4 cup sugar until pale.
2. Add flour and ground almonds to form a soft dough.
3. Press dough into a 8 inch square pan that has been greased,lined with parchment paper.
4. BakeBake shortbread at 350 for 20 to 25 minutes,or untilpale golden brown.
5. Leave in pan until cool.
6. To Make Topping: Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat.
7. Bring to a boil,stirring constantly.
8. Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.
9. Spread caramel on cooled shortbread, and let set about 40 minutes.
10. Melt chocolate over low heat.
11. Spread melted chocolate on top of caramel and sprinkle on toasted almonds.