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Almond Fudge Topped Shortbread Squares


1 cup  butter or margarine, softened
1/2 cup icing sugar
1/4 teaspoon  salt
1 1/4 cups all-purpose flour
1 package (350 g) CHIPITS® Semi-Sweet Chocolate Chips
1 can  sweetened condensed milk
1/2 teaspoon  almond extract
1/2 cup  sliced almonds, toasted

Heat oven to 350°F (180C°). Grease 13 x 9-inch (33 x 23 cm) baking pan.

In large bowl, beat butter, icing sugar and salt 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 semi-sweet 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. Let cool.

Refrigerate 3 hours or until firm. Cut into bars. Store covered at room temperature.

Makes 24 to 36 bars.

*I made it for Easter my husband loved it, he doesn’t like sweets but this one was a home run. I followed the recipe except I made it with 1 cup semi-sweet chocolate and 1 cup dark chocolate. It worked out well. It was not too sweet at all. This recipe will be one for the books. enJOY!

Source: Hershey’s Chipits