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Melt in your mouth
treats...
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1 cup |
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(2 sticks)
butter, softened |
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½ cup |
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powdered
sugar |
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¼ tsp |
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salt |
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1¼ cups |
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flour |
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12 ounce |
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package
semi-sweet chocolate chips |
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14 ounce |
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can
sweetened condensed milk |
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½ tsp |
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almond
extract |
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sliced
almonds, toasted |
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1 |
Preheat oven to
350°F. |
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2 |
Beat butter, sugar
and salt in large bowl until fluffy. Add flour; mix
well. With floured hands, press evenly into greased
13x9-inch baking pan. |
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3 |
Bake 20-25 minutes
or until lightly browned. |
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4 |
Melt chocolate chips
and sweetened condensed milk in heavy saucepan, over low
heat, stirring constantly. Remove from heat; stir in
extract. Spread evenly over baked shortbread. Garnish
with almonds; press down firmly. Cool. Chill 3 hours or
until firm. Cut into bars. |
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Yield: 24 to 36 bars |
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Cooking Tips |
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*Store covered at room
temperature. |
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Recipe Source |
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Hershey's Classic Recipes |
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