ALMOND FUDGE TOPPED SHORTBREAD

By ccavins

Ingredients

• 1 cup (2 sticks) butter or margarine, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 1/4 cups all-purpose flour
• 2 cups (12 oz. package) HERSHEY’S Semi-Sweet Chocolate Chips
• 1 can (14 oz.) EAGLE brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/2 teaspoon almond extract
• Sliced almonds, toasted

Details

Servings 24

Preparation

Step 1

Heat oven to 350°F. Grease 13x9-inch baking pan. In mixer bowl, beat butter, sugar and salt until fluffy, Mix in
flour. With floured hands, press into prepared pan. Bake 20 minutes or until lightly browned. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly until chips are melted. Stir in almond extract. Spread evenly over shortbread. Sprinkle with almonds; press down firmly. Refrigerate 3 hours or until firm, Cut into bars.
Store covered at room temperature.