Fudge-Topped Almond Shortbread

1 cup butter or margarine, softened
1/2 cup confectioners sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
2 cups (12 ounces) semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon almond extract
Sliced almonds, toasted

Heat oven to 350 degrees F. Grease a 9 x 13-inch pan.

In bowl, beat butter, sugar and salt until fluffy. Mix in flour. Press into prepared pan. Bake 20 minutes or until lightly brown.

In saucepan melt chocolate chips with sweetened condensed milk. Stir until chips are melted. Add almond extract. Spread evenly over shortbread. Sprinkle with almonds, pressing almonds down firmly. Refrigerate 3 hours or until firm. Cut into bars.