Fudge-Topped Almond Shortbread
Yield: 24 to 36 bars
Ingredients
- 1 cup (2 sticks) butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 2 cups (12 ounce package) Hershey's Special Dark Chocolate Chips or Hershey's Semi-Sweet Chocolate Chips
- 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds, toasted
Instructions
- Heat oven to 350 degrees F. Grease a 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 the end of the 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 for 3 hours or until firm.
- Cut into bars. Store covered at room temperature.
Attribution
Recipe and photo used with permission from: Hershey's
