Almond Fudge Topped Shortbread

“This needs about 3 hours chilling time”
READY IN:
40mins
YIELD:
30 bars
UNITS:
US

Ingredients Nutrition

  • 1 cup butter or 1 cup margarine, softened
  • 12 cup powdered sugar
  • 14 teaspoon salt
  • 1 14 cups unsifted flour (all pourpose)
  • 2 cups semi-sweet chocolate chips
  • 1 (14 ounce) can Eagle Brand Condensed Milk
  • 12 teaspoon almond extract
  • sliced almonds, toasted

Directions

  1. Preheat oven to 350.
  2. In a large mixer bowl,beat margarine,sugar and salt until fluffy.
  3. Add flour and mix well.
  4. With floured hands,press evenly into greased 13x9 inch pan.
  5. Bake 20-25 minutes or until lightly browned.
  6. In a heavy saucepan over low heat,melt chips with eagle brand,stirring constantly.
  7. Remove from heat and stir in extract.
  8. Spread evenly over shortbread.
  9. Garnish with almonds,press down firmly.
  10. Chill 3 hours or until firm.
  11. Cut into bars.

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