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Almond Fudge Topped Shortbread

Details

Time
4 hours 45 minutes
Skill Level
Intermediate
Yields
24 bars

An elegant dessert doesn’t have to be complicated. Slivers of toasted almond sprinkled over a fudge topping make these shortbread bars a great addition to any dessert spread. Pair them with coffee or tea for an easy way to make any guest happy.

Ingredients & Directions

Prep Time
12 minutes
Bake Time
20 minutes
Cook Time
6 minutes
Cool Time
1 hour
Chill Time
3 hours

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

    vanilla extract

  • 1/2 cup

    toasted almond slices

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven & stovetop
oven & stovetop
13x9x2-inch pan
13x9x2-inch pan
mixing bowl
mixing bowl
mixer
mixer
measuring cups
measuring cups
rubber scraper
rubber scraper
saucepan
saucepan
refrigerator
refrigerator
1

Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2

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.

3

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.

4

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).

Additional questions?