Butterscotch Topped Shortbread

• 1 12 cups butter, softened
• 34 cup icing sugar
• 14 teaspoon salt
• 2 cups flour
• 2 cups butterscotch chips
• 1 (300 ml) caneagle brand sweetened condensed milk
• 12 teaspoon vanilla extract
• 13 cup apricot jam
• sliced almonds, toasted

1. Beat butter, sugar, and salt until fluffy.
2. Add flour; mix well.
3. With floured hands, press evenly into 9x13-inch parchment paper-lined baking pan.
4. In preheated 350F oven bake 20-25 minutes, or until lightly browned.
5. Let cool.
6. Melt chips with Eagle Brand over low heat, stirring constantly.
7. Remove from heat; stir in extract.
8. Spread apricot janm over cooled shortbread.
9. Spread fudge evenly over jam layer.
10. Garnish with almonds; press down firmly.
11. Chill 3 hours or until firm.
12. Cut into triangles or bars.
13. Store covered at room temperature.

butter, icing sugar, salt, flour, butterscotch chips, condensed milk, vanilla, apricot, almonds

Taken from www.food.com/recipe/butterscotch-topped-shortbread-377021 (may not work)