Preheat oven to 325
Grease the inside of a 9X9" baking pan with butter and then ‘flour’ with the ground almonds.
Cream butter and sugar in mixer.
Slowly add the flour, ½ cup at a time. Results will be somewhat crumbly; that's OK, you'll pat them into a layer in the pan.
Put dough into pan and firmly press with fingers to spread it to sides of pan, making an even layer.
Prick top all over with fork tines.
Bake for 30 – 35 minutes in the center of the oven or until firm to touch and very light brown in color
Remove from the oven and cool. Top with caramel sauce. Refrigerate until firm.
Melt chocolate gently in double boiler and pour evenly over the caramel, cool slightly and then sprinkle lightly with sea salt.
Refrigerate for 30 minutes.
Cut into 16 single serving sizes or if serving with other desserts, could be cut into 32 smaller servings.