This chocolate and shortbread combination is perfect for holiday gifts wrapped in festive bags.This recipe is courtesy of the Divine Chocolate Cookbook: Heaven Chocolate Recipes with a Heart and The Rescue Baker.
Preheat the oven to 350 degrees. Put all the ingredients for the shortbread base into a food processor and process until pea-sized lumps of dough form. (TRB actually did this by hand; you can break up the butter into the flour mixture with your fingers until pea-sized lumps of dough form). Pour into a greased 8-inch square tin and lightly press down to spread evenly. Prick the tin all over with a fork and then bake for 20-25 minutes until it turns a pale, golden color. Remove from the oven and cool completely.
When the base is cold, make the filling. Melt the butter with the sugar in a heavy non-stick saucepan. Stir in the condensed milk and gently bring the mixture to a boil, stirring constantly for 5-10 minutes until the mixture turns a light caramel color. Pour the boiling caramel over the base and leave to set.
To finish, gently melt the chocolate, then stir in the butter, caramel liqueur, and toasted nuts. Spread evenly over caramel layer and leave to set. Cut into squares with a sharp knife.