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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~