Almond Fudge Topped Shortbread Recipe | Hersheyland

Name: Almond Fudge Topped Shortbread Recipe | Hersheyland
Prep time: 12 min
Cook time: 6 min
Total time: 4 h 45 min
Ingredients: 1 cup butter or margarine, (2 sticks) softened *; 1/2 cup powdered sugar; 1/4 tsp salt; 1-1/4 cups all-purpose flour; 2 cups HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips (12 oz pkg.); 1 can sweetened condensed milk (14 oz, not evaporated milk); 1/2 tsp almond extract; 1/2 cup toasted almond slices

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Prep Time: 12 minutes

Cook Time: 6 minutes

Total: 285 minutes

Servings: 24

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Almond Fudge Topped Shortbread Recipe | Hersheyland

Ingredients

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1 cup butter or margarine, (2 sticks) softened *1/2 cup powdered sugar1/4 tsp salt1-1/4 cups all-purpose flour2 cups HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips (12 oz pkg.)1 can sweetened condensed milk (14 oz, not evaporated milk)1/2 tsp almond extract1/2 cup toasted almond slices

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Instructions

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Step 1

Heat oven to 350°F. Grease 13x9x2-inch baking pan.

Step 2

Beat butter, powdered sugar and salt in large bowl until fluffy. Add flour; stir until well blended. With floured hands, press evenly into prepared pan.

Step 3

Bake 20 minutes or until lightly browned. Shortly before end of baking time, melt 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. Cool.

Step 4

Refrigerate 3 hours or until firm. Cut into bars. Store covered at room temperature. *For a crisper shortbread reduce butter to 1/2 cup (1 stick).