Almond Fudge Topped Shortbread

  • Servings: 2 to 3 dozen bars
  • Serving Size:
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups Pillsbury BEST® All Purpose Flour
  • 2 cups (12 oz. pkg.) semi-sweet chocolate chips
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/2 teaspoon almond extract
  • Sliced almonds, toasted*

Instructions

  • HEAT oven to 350°F. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
  • BEAT butter, powdered sugar and salt in large bowl with electric mixer until fluffy. Add flour; mix well. Press with floured hands evenly in prepared pan.
  • BAKE 20 to 25 minutes or until lightly browned.
  • MELT chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly. Remove from heat; stir in almond extract. Spread evenly over shortbread.
  • GARNISH with almonds; press down firmly. Chill 3 hours or until firm. Cut into bars.
  • *To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
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