Almond Fudge Topped Shortbread Squares Recipe
Details
- Time
- 3 hours 20 minutes
- Skill Level
- Intermediate
- Yields
- 24-36 bars
Old family recipes can't top our Almond Fudge Topped Shortbread Squares. With HERSHEY'S CHIPITS Chocolate Chips, it's good enough to pass down through generations.
Ingredients & Directions
- Bake Time
- 20 minutes
- Chill Time
- 3 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 cupbutter or margarine, softened (250 mL)
-
1/2 cupicing sugar (125 mL)
-
1/4 tspsalt (1 mL)
-
1 1/4 cupsall-purpose flour (300 mL)
-
2 cups
-
1 cansweetened condensed milk (not evaporated milk) (300 mL)
-
1/2 tspalmond extract (2 mL)
-
1/2 cupsliced almonds, toasted (125 mL)
Directions
Equipment Needed
Oven & Stovetop
13x9-inch (33x23 cm) Baking Pan
Measuring Cups
Mixing Bowl
Mixer
Saucepan
Refrigerator
1
Heat oven to 350°F (180°C). Grease 13 x 9-inch (33 x 23 cm) baking pan.
2
In large bowl, beat butter, icing sugar and salt until fluffy. Add flour; stir until well blended. With floured hands, press evenly into prepared pan.
3
Bake 20 minutes or until lightly browned. Shortly before end of baking time, melt semi-sweet 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. Let cool.
4
Refrigerate 3 hours or until firm. Cut into bars. Store covered at room temperature.
