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Fudge-Topped Almond Shortbread

Fudge-Topped Almond Shortbread



  1. Heat oven to 350 degrees F. Grease 13 x 9 x 2-inch baking pan.
  2. 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.
  3. Bake for 20 minutes or until lightly browned.
  4. 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.
  5. Sprinkle with almonds; press down firmly. Cool.
  6. Refrigerate for 3 hours or until firm.
  7. Cut into bars. Store covered at room temperature.

Makes 24 to 36 bars.

Recipe and photo credit: Hershey's.

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