caramel shortbread

Ingredients

• Servings: 16
• 1/2 cup butter
• 1/4 cup white sugar
• 1 cup all-purpose flour
• 1/4 cup ground almonds
• 3/4 cup butter
• 3/8 cup white sugar
• 3 tablespoons golden syrup
• 1 (14 ounce) can sweetened condensed milk
• 8 (1 ounce) squares high quality milk chocolate
• 1/3 cup toasted and sliced almonds

Recipe

• 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 and lined with parchment paper. bake shortbread at 350 degrees f (175 degrees c) for 20 to 25 minutes, or until pale 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.