Almond Fudge Topped Shortbread

• 1 c. butter, softened (2 sticks)
• 1/2 c. powdered sugar
• 1/4 tsp. salt
• 1 1/4 c. all-purpose flour
• 2 c. (12 oz. pkg.) semi-sweet chocolate chips
• 1 (14 oz.) can sweetened condensed milk (Eagle Brand)
• 1/2 tsp. almond extract
• sliced almonds, toasted

1. Heat oven to 350u0b0.
2. Grease a 13 x 9-inch pan.
3. In a mixing bowl, beat butter, sugar and salt until fluffy.
4. Mix in flour. With floured hands, press into prepared pan.
5. Bake 20 minutes or until lightly brown.
6. In a heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly until chips are melted.
7. Stir in almond extract.
8. Spread evenly over shortbread.
9. Sprinkle with almonds; press down firmly.
10. Chill 3 hours.
11. Cut into bars.
12. Store at room temperature.

butter, powdered sugar, salt, flour, semisweet chocolate chips, condensed milk, almond extract, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=980572 (may not work)