Title: Almond fudge topped shortbread
 Categories: Bars, Bobbie - no, Chocolate, Cookies, Desserts
      Yield: 30 Servings
 
      1 c  Sliced almonds; lightly
           -toasted, divided
      1 c  Butter or margarine;
           -softened
    1/2 c  Confectioner's sugar
    1/4 ts Salt
  1 1/4 c  All-purpose flour
      2 c  Semisweet chocolate chips;
           -(12 oz.)
     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.