Of Gypsies and Cowboys

This is a favorite in our house; it tastes like a Twix bar! The secret to getting both the taste and appearance perfect is in keeping the layers thin (especially the chocolate). This year I doubled it and used a JUMBO (like, full oven sized) cookie sheet with parchment paper. I think a single (non-doubled) recipe would fit a regular cookie sheet (with side edges of course), or rectangle cake pan. The crust will be crumbly so sprinkle it in evenly, then press in with hands, then smooth with the back of a fork (and beat it very well first, it's shortbread). Finely, keep your chocolate super thin, like candy bar coating thin, otherwise the bars will crack when cut.

Oh, one other thing. I usually do one batch with milk or semi-sweet chocolate and one with dark chocolate sprinkled with cracked sea salt. Yummers!!!! (freezes well, but don't do a bunch of freeze/thaws. Packs well. Very rich so cut into tiny squares.)

Ingredients
• 1/2 cup butter
• 1/4 cup brown sugar
• 1 cup all-purpose flour
• 1/4 cup ground almonds
• 3/4 cup butter
• 3/8 cup white sugar (wierd measure I know. Basically, 1/2 of 3/4, if that helps? 1/4 and an 1/8? wierd.
• 3 tablespoons golden syrup
• 1 (14 ounce) can sweetened condensed milk
• 8 (1 ounce) squares high quality milk chocolate
Directions
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 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 (be sure the caramel has cooled first!)