For Crust: -Preheat oven to 350°F. Line 9 x 13-inch baking sheet with parchment paper. -In stand mixer with paddle attachment, cream butter, sugars and salt until light and fluffy. -Scrape down sides and add egg yolk and vanilla extract. Mix until well combined, scraping down sides again. -Add Fisher® Chef’s Naturals Almond Flour and mix until fully combined. -Turn dough out onto prepared sheet. Using spatula or another piece of parchment and measuring cup, press mixture in even layer to coat bottom of pan. -Bake until lightly browned across top, 20 to 30 minutes -Cool completely.
For Caramel Filling: -Combine all ingredients in large saucepan and bring to boil over medium heat, stirring constantly. Continue stirring until caramel has thickened (it will start pulling away from sides of pan), and reaches 225 to 230°F using an instant-read thermometer. -Remove caramel from heat and pour over cooled crust. Use rubber spatula or back of spoon to spread evenly. -Refrigerate to cool completely.
For Topping: -Bring small pot of water to boil then reduce to simmer. -In bowl large enough to fit over pot of water, add chocolate and stir with rubber spatula until melted. -Pour chocolate over caramel and spread evenly. Sprinkle crushed Fisher® Chef’s Natural Almonds over top and refrigerate. -Remove from tray and cut into 12 bars.