Almond Fudge Topped Shortbread
Fudge Shortbread Chocolate Cookies Almonds
Last updated 6/12/2012 1:03:35 AM. Recipe ID 27611. Report a problem with this recipe.
Title: Almond fudge topped shortbread
Categories: Bars, Bobbie - no, Chocolate, Cookies, Desserts
Yield: 30 Servings
1 c Sliced almonds; lightly
1 c Butter or margarine;
1/2 c Confectioner's sugar
1/4 ts Salt
1 1/4 c All-purpose flour
2 c Semisweet chocolate chips;
14 oz Can sweetened condensed milk
1/2 ts Almond extract
Heat oven to 350 F. Grease 13x9x2" baking pan. Finely grind 1/3 cup
cooled, toasted, almonds in food processor or blender. Beat butter,
confectioner's sugar and salt in large bowl until creamy. Add flour
and ground almonds; stir unitl well blended. With floured hands,
press dough evenly into prepared pan. bake 20-25 minutes or until
lightly browned. Cool 5 minutes. In heavy saucepan over Low heat,
melt chocolate chips with sweetnened condensed milk, stirring
constantly until chips are melted. Stir in almond extract. Spread
evenly over warm shortbread. Sprinkle with remaining sliced almonds;
press down firmly. Refrigerate 3 hours until firm. Cut into bars.
Store covered at room temperature Makes 24-36 bars. Note: to toast
almonds, heat oven to 350 F. Spread almonds in thin layer in shallow
baking pan. Bake 5-8 minutes or until very lightly brown, stirring
once or twice.
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