Buttery shortbread bars with a super easyfudge topping garnished with toasted sliced almonds.
Recipe: Almond Fudge Shortbread
1 cup butter, softened1/2 cup powdered sugar1/4 teaspoon salt1 1/4 cups all-purpose flour 1 (12-ounce) package semisweet chocolate chips 1 (14-ounce) can sweetened condensed milk (not evaporated milk) 1/2 teaspoon almond extract1/2 cup sliced almonds, toasted
Heat oven to 350°F (175°C). Grease13 x 9 x 2-inch baking pan.
Beat butter, powdered sugar and salt inlarge bowl until fluffy. Add flour; stir until well blended.Press evenly into prepared pan.
Bake 20 minutes or until lightly browned.
Shortly before end of baking time, meltchocolate chips with sweetened condensed milk in a heavy saucepanover low heat, stirring constantly until chips are melted. Removefrom heat; stir in almond extract.
Spread evenly over baked shortbread. Sprinklewith almonds; press down firmly. Cool.
Refrigerate 3 hours or until firm. Cutinto bars. Store covered at room temperature.
Makes 24 to 36 bars.
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