02-22-2010 AllRecipe 16Servings 30minutes A nutty and sweet shortbread treat. 0.5cbutter 0.25cwhite sugar 1call-purpose flour 0.25cground almonds 0.75cbutter, melted 0.375csugar, white 3Tgolden syrup 114-ounce can sweetened condensed milk 81-ounce squares high quality milk chocolate 0.333333calmonds, toasted and sliced 1 Beat 1/2 cup butter and 1/4 cup sugar until pale. Add flour and ground almonds to form a soft dough. 2 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. 3 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. 4 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.