Caramel Almond Squares

Lately I have found some good treats, but these take the prize.  They are so good.  My son once again told me it was not fair I made them during his training and told me I had to make some again as soon as his season was over.  The crust melts in your mouth, add the caramel and a touch of chocolate and it is a great flavor combination.  I think you could add your favorite nuts or leave them out and these would still be delish!!

Caramel Almond Squares

Cookie Base

3/4 cup butter

2 cups flour

1/2 cup brown sugar

1/2 teaspoon salt

Caramel Almond Topping

8 oz. slivered or sliced almonds

1/2 cup butter

1 cup brown sugar

1/2 teaspoon salt

1/2 cup honey

2 Tablespoons heavy cream

3 oz. grated chocolate (I used a large Hershey's Symphony Bar with toffe and almonds)

Preheat oven to 350 degrees.  Cut butter into 1/2 inch piecess and place in a food processor along with the flour, brown sugar, and salt. Process until the mixture forms pea sized clumps.  Sprinkle the mixture in a 9 x9 inch pan and using your fingers, pat out evenly into the bottom. 

Bake the cookie crust in the middle of the oven until golden, about 25 minutes.  While the cookie base is baking, prepare the topping.

If desired chop the almonds a bit into finer pieces.  In a medium sized saucepan, melt the butter and stir in the brown sugar, salt, honey and cream. Simmer the mixture for 1 minute, stirring occassionally, then stir in the almonds.

When cookie base comes out of the oven,

Sprinkle with the grated chocolate.

Pour the caramel topping over the top of the chocolate and spread evenly.

Return to the oven and bake for 15-18 more minutes or until the whole topping is bubbling (not just the edges).

Cool completely. Store tightly covered.

YUM:)