Ingredients

  • 1 1/2 cup all purpose flour
  • 2/3 cup sugar
  • 3/4 cup cold butter
  • 1 1/2 cup semi-sweet chocolate chips, divided
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 large egg
  • 2 cup almonds, toasted and chopped
  • 1/2 teaspoon almond extract
  • 1 teaspoon vegetable shortening

Instructions

  • HEAT oven to 350°F. Combine flour and sugar in small bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press onto bottom of 13 x 9-inch baking pan.
  • BAKE 20 minutes or until lightly browned.
  • MELT 1 cup chocolate chips with sweetened condensed milk in medium saucepan. Cool slightly. Beat in egg. Stir in almonds and almond extract. Spread over partially baked crust.
  • BAKE an additional 25 minutes or until set. Cool.
  • MELT remaining 1/2 cup chocolate chips with shortening in small saucepan. Drizzle over bars. Chill 10 minutes or until set. Cut into bars.
  • *To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned.

Nutritional Facts:

  • Serving Size 1 bar of 36
  • Calories Per Serving 190
  • Total Fat 11 g
  • Calories From Fat 100 g
  • Saturated Fat 4.5 g
  • Trans Fat 0 g
  • Cholesterol 20 mg
  • Sodium 50 mg
  • Total Carbohydrates 20 g
  • Dietary Fiber 2 g
  • Sugars 14 g
  • Protein 4 g