2 cups (12-ounce packages) HERSHEY'S
SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
(14 ounce) can sweetened condensed milk (not evaporated milk)
1/2 teaspoon almond
1/2 cup sliced almonds, toasted
Heat oven to 350 degrees F. Grease 13 x 9 x 2-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 for 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.