Almond Fudge Topped Shortbread
about 24 to 36 bars.
Ingredients
- 1 cup butter or margarine softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1-1/4 cups all-purpose flour
- 2 cups HERSHEY’S Semi-Sweet Chocolate Chips 12-oz. pkg.
- 1 can sweetened condensed milk not evaporated milk14 oz.)
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds toasted
Instructions
- Heat oven to 350°F. Grease 13x9x2-inch baking pan
- Beat butter, powdered sugar and salt in large bowl until fluffy. .
- Add flour; stir until well blended.
- With floured hands, press evenly into prepared pan
- Bake 20 minutes or until lightly browned.
- Shortly before end of baking time, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted.
- Remove from heat; stir in almond extract.
- Spread evenly over baked shortbread.
- Sprinkle with almonds; press down firmly.
- Cool
- Refrigerate 3 hours or until firm.
- Cut into bars. Store covered at room temperature.