Almond Fudge Topped Shortbread

Name: Almond Fudge Topped Shortbread Recipe | Hersheyland
Prep time: 12 min
Cook time: 6 min
Total time: 285 min
Yield: 24 bars
Ingredients: 1 cup butter or margarine, (2 sticks) softened *; 1/2 cup powdered sugar; 1/4 tsp salt; 1-1/4 cups all-purpose flour; 2 cups HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips (12 oz pkg.); 1 can sweetened condensed milk (14 oz, not evaporated milk); 1/2 tsp almond extract; 1/2 cup toasted almond slices

Skill Level: Intermediate

Elegant, fancy-looking desserts don't have to be complicated, thanks to accessible how-tos like this almond fudge-topped shortbread recipe. These treats capture the undeniably delightful texture of traditional shortbread: buttery, crumbly and tender. Slivers of toasted almond sprinkled over a fudge topping make these Almond Fudge Topped Shortbread bars a great addition to any dessert spread, party or weekend brunch get-together. Pair them with coffee or tea for an easy way to make any guest happy! For another unique chocolate and almond cookie with a wonderful texture, check out these gorgeous, party-perfect Chocolate Almond Blossoms.

Ingredients & Directions

Yields:: 24 bars

Prep:: 12 Min.
Bake:: 20 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1 cup

butter or margarine, (2 sticks) softened *
1/2 cup

powdered sugar
1/4 tsp

salt
1-1/4 cups

all-purpose flour
2 cups

HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips (12 oz pkg.)
1 can

sweetened condensed milk (14 oz, not evaporated milk)
1/2 tsp

almond extract
1/2 cup

toasted almond slices

READY TO MAKE THIS?

You'll Need 

oven & stovetop

13x9x2-inch pan

mixing bowl

mixer

measuring cups

rubber scraper

saucepan

refrigerator

Step-By-Step 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.

*For a crisper shortbread reduce butter to 1/2 cup (1 stick).

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