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Fudge-Topped Shortbread




Source of Recipe


internet


List of Ingredients




1 cup butter (no substitutions), softened
1/2 cup confectioners sugar
1/4 tsp salt
1 1/4 cups all-purpose flour
1 can (14 oz.) sweetened condensed milk
2 cups (12 oz.) semi sweet chocolate chips
1/2 tsp. almond extract
1/3 cup sliced almonds, toasted


Recipe



In a mixing bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour.

Spread into a greased 13x9x2� baking pan.

Bake at 350� 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.

Yield: 4 dozen.

Review posted by: SoCalScottishGal-These are absolutely wonderful although extremely rich so cut them into small squares. I think the almond extract makes them stand out from any other chocolate covered shortbread. The shortbread is exactly that�.very short and flaky. The hardest part of this recipe is waiting for the chocolate to harden on the top!

*I only made 1/2 batch by cutting all ingredients including the topping in half. I baked them in an 8x8� square pan for 16 minutes.

They would be a perfect addition to any Christmas cookie tray.

Source: Quick Cooking Nov/Dec 1999 magazine, page 38.

~Jan~