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