Almond Fudge Topped Shortbread

about 24 to 36 bars.
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Ingredients

  • 1 cup butter or margarine softened
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • 1-1/4 cups all-purpose flour
  • 2 cups HERSHEY’S Semi-Sweet Chocolate Chips 12-oz. pkg.
  • 1 can sweetened condensed milk not evaporated milk14 oz.)
  • ½ teaspoon almond extract
  • ½ cup sliced almonds toasted

Instructions

  • Heat oven to 350°F. Grease 13x9x2-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 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.
  • Sprinkle with almonds; press down firmly.
  • Cool
  • Refrigerate 3 hours or until firm.
  • Cut into bars. Store covered at room temperature.
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Course Cupcakes-Brownies