Preheat oven to 350 F (180 C). Grease with butter a 9 X 13 inches baking dish. Line with parchment paper.

Prepare the crust. In a large bowl combine flour, ground almonds, sugar and salt. Add the butter and using a pastry blender or simply a fork cut in the butter until crumbles are formed.

Press the mixture onto the bottom of the prepared baking dish and bake for about 15-20 minutes until lightly golden brown. Set aside and let cool slightly.

Prepare the caramel. Mix egg yolks with sugar and vanilla extract until thick, creamy and pale yellow colored.

In a medium sauce pan heat the sugar and water until turns golden brown. Immediately add butter and salt and mix well. After butter has melted remove from heat and incorporate the egg yolks mixture. Return to heat, stir continuously and simmer until thick.

Remove from heat, continue stirring for few seconds and pour the caramel over the prepared crust. Using a rubber spatula spread it evenly over the crust. Set aside while you prepare the chocolate.
 

Add chocolate and butter in a bowl and melt over bain-marie. When melted pour over the caramel and spread it evenly. Set aside to chill, refrigerate until ready to serve.

7. Cut into large or smaller bars and serve. Enjoy!