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Fudge-Topped Shortbread

By: Valarie Wheeler

"'This combination of buttery shortbread and sweet chocolate is wonderful,' promises Valarie Wheeler of DeWitt, Michigan. 'Whenever I make it, there are nothing but crumbs left,' she adds. Be sure to cut these into small squares because they're very rich."

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

1 cup butter (no substitutes), softened
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
1/2 teaspoon almond extract
1/3 cup sliced almonds, toasted

Directions

In a mixing bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 16-20 minutes or until lightly browned.
In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high for 1-2 minutes or until chips are melted; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares.