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DESSERTS: BARS
Almond Fudge Topped Shortbread
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Almond
Fudge Topped Shortbread |
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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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PRINT this
Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "Anything with chocolate is a winner with me.
The shortbread layer was good too. They were a little crumbly in
cutting."
-Alexandria, VA
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