Shortbread: Beat butter and sugar until pale. Add flour and almond meal to form a soft dough.
Press dough into a 20cm square cake tin that has been greased and lined with baking paper. Bake shortbread at 180 degrees C for 20 to 25 minutes or until pale golden brown. Leave in tin until cool.
Topping: Cook butter, sugar, golden syrup and 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 colour.
Spread caramel on cooled shortbread and let set about 40 minutes.
Melt chocolate over low heat. Spread melted chocolate on top of caramel and sprinkle on toasted almonds.