5 1/2 ounces milk chocolate (dark or white chocolate may be substituted)
Grease a 9-inch square cake pan (glass is best). Heat oven to 375
Sift the flour into a mixing bowl and rub in the butter with your
fingers until the mixture resembles fine bread crumbs. Add the sugar
and mix to form a fine dough. Press the dough into the bottom of
the prepared pan and prick with a fork.
Bake for 20 minutes, until lightly golden.
Set pan on a rack to
cool (leave in pan).
To make the middle layer, place the butter, sugar, almond paste
and sweetened condensed milk in a nonstick saucepan and cook over
gentle heat, stirring constantly until the mixture comes to a boil.
Reduce the heat and cook for 4 to 5 minutes (until the caramel is
pale gold and thick and is coming away from the sides of the saucepan).
Pour over the shortbread and let cool.
When the middle layer is cool and firm, melt the chocolate in a
double boiler. Spread the melted chocolate over the middle layer,
leave to set in a cool place, then cut into squares or fingers to