Almond Fudge Topped Shortbread

==Ingredients==
* 1 cup (2 sticks) Butter or Margarine, softened
*1/2 cup Powdered Sugar
*1/4 tsp salt
*1 1/4 cups All Purpose Flour
*2 cups (12-oz pkg) HERSHEY'S semi-sweet chocolate Chips
*1 can (14 oz) sweetened condensed milk (not evaporated milk)
*1/2 tsp Almond Extract
*1/2 cup Sliced Almonds, toasted
==Directions==
#Heat oven to 350°F. Grease 13x9x2-inch baking pan.
#Beat butter, Powdered Sugar and salt in large bowl until fluffy.
#Add flour; stir until well blended. With floured hands, press evenly into prepared pan.
#Bake 20 minutes or until lightly browned.
#Shortly before end of baking time, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted.
#Remove from heat; stir in Almond Extract.
#Spread evenly over baked shortbread. 
#Sprinkle with Almonds; press down firmly. Cool.
#Refrigerate 3 hours or until firm. Cut into bars.
#Store covered at room temperature. 24 to 36 bars.
==See also==
Category:Cookie Recipes