Total Time
40mins
Prep 15 mins
Cook 25 mins

This needs about 3 hours chilling time

Ingredients Nutrition

  • 1 cup butter or 1 cup margarine, softened
  • 12 cup powdered sugar
  • 14 teaspoon salt
  • 1 14 cups unsifted flour (all pourpose)
  • 2 cups semi-sweet chocolate chips
  • 1 (14 ounce) can Eagle Brand Condensed Milk
  • 12 teaspoon almond extract
  • sliced almonds, toasted

Directions

  1. Preheat oven to 350.
  2. In a large mixer bowl,beat margarine,sugar and salt until fluffy.
  3. Add flour and mix well.
  4. With floured hands,press evenly into greased 13x9 inch pan.
  5. Bake 20-25 minutes or until lightly browned.
  6. In a heavy saucepan over low heat,melt chips with eagle brand,stirring constantly.
  7. Remove from heat and stir in extract.
  8. Spread evenly over shortbread.
  9. Garnish with almonds,press down firmly.
  10. Chill 3 hours or until firm.
  11. Cut into bars.
Most Helpful

5 5

I was also going to post this recipe.Saves me all that typing.I found this recipe on the Hershey website.I mistakenly used just 1/2 cup butter instead of the 1 cup.I think that's why my shortbread layer was kind of thin.But other than that the taste of this is awesome.

5 5

I was going to post this recipe but not surprisingly, it's already here! These are wonderful cookies- I made them for Christmas and everyone loved them. The almond fudge topping will make you swoon!