Caramel Shortbread

I useually cut shortbreads bigger.

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.

butter, white sugar, all-purpose flour, ground almonds, golden syrup, sweetened condensed milk, milk chocolate, sliced almonds