Beat 1/2 cup butter and 1/4 cup sugar until pale and creamy.

Add flour and ground almonds to the butter mixture and mix until a soft dough forms.

Grease and line an 8-inch square pan with parchment paper.

Press the dough evenly into the prepared pan.

Bake the shortbread at 350°F (175°C) for 20-25 minutes, or until pale golden brown.

Let the shortbread cool completely in the pan.

To make the caramel topping, combine 3/4 cup butter, 1/2 cup sugar, golden syrup, and sweetened condensed milk in a saucepan.

Cook over low heat, stirring constantly, until the butter is melted and the sugar is dissolved.

Bring the mixture to a boil, stirring constantly.

Boil for 5-7 minutes, or until the caramel has thickened and turned a pale caramel color.

Pour the caramel evenly over the cooled shortbread and let it set for about 40 minutes.

Melt the milk chocolate over low heat or in a double boiler.

Spread the melted chocolate evenly over the set caramel.

Sprinkle the toasted almonds on top of the chocolate.

Let the chocolate set completely before cutting into squares.