Caramel Shortbread
Makes 16 bars 

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, or light corn syrup
1 (14 ounce) can sweetened condensed milk
8 (1 ounce) squares high quality milk chocolate
1/3 cup flaked almonds, toasted
                   
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" square pan that has been greased and
   lined with parchment paper. Bake shortbread at 350 degrees F
   for 20-25 mins, or until pale golden brown. Leave in pan to 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
   mins until it has thickened and has a pale caramel color. 
4. Spread caramel on cooled shortbread, and let set about 40
   mins. Melt chocolate over low heat. Spread melted chocolate
   on top of caramel and sprinkle on toasted almonds.