Almond Fudge Topped Shortbread - cooking recipe

Ingredients

1 c. (2 sticks) butter or margarine, softened
1/2 c. powdered sugar
1/4 tsp. salt
1 1/2 c. all-purpose flour
2 c. (12 oz. pkg.) Hershey's semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk (not evaporated)
1/2 tsp. almond extract
sliced almonds, toasted

Preparation

Heat oven to 350\u00b0. Grease 13 x 9-inch baking pan. In mixer bowl, beat butter, sugar and salt until fluffy. Mix in flour. With floured hands, press into prepared pan. Bake 20 minutes or until lightly browned. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly, until chips are melted. Stir in almond extract. Spread evenly over shortbread. Sprinkle with almonds; press down firmly. Refrigerate 3 hours or until firm. Cut into bars. Store covered at room temperature. Enjoy!!