Caramel Shortbread Chef John's Recipe

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Caramel Shortbread

"I got this recipe from a Scottish friend."

Ingredients :

• 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

Instructions :

Prep :	Cook : 16M	Ready in :

• 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.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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