Shelly's Recipe

CARAMEL SHORTBREAD

Category: Cookies

1/2 cup butter
1/4 cup white sugar
1 cup flour
1/4 cup ground almonds

Topping:
3/4 cup butter
1/4 cup sugar
1 (14 oz) can sweetened condensed milk
8 (1 oz) squares milk chocolate
1/2 cup toasted and sliced almonds

Beat first ingredients together until pale. Add flour and almonds to form a soft dough. Press dough into an 8 inch square pan that has been greased and lined with parchment paper. Bake at 350 for 20-25 minutes, or until pale golden brown. Leave in pan until cool.

Topping: Cook first 3 ingredients in a saucepan on low heat. Bring to a boil, stirring constantly. Boil for 5-7 minutes until thickened and has a pale caramel color. Spread on cooled shortbread, and let set about 10 minutes. Melt chocolate and spread on top of caramel and sprinkle with toasted almonds.