Caramel Shortbread

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READY IN: 45mins
YIELD: 8 squares
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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