Almond Fudge Topped Shortbread Squares Recipe

Almond Fudge Topped Shortbread Squares Recipe

24 - 36 bars


1 cupbutter or margarine, softened (250 mL)
1/2 cupicing sugar (125 mL)
1/4 tspsalt (1 mL)
1 1/4 cupsall-purpose flour (300 mL)
2 cupsCHIPITS Semi-Sweet Chocolate Chips (350 g)
1 cansweetened condensed milk (not evaporated milk) (300 mL)
1/2 tspalmond extract (2 mL)
1/2 cupsliced almonds, toasted (125 mL)


    1. Heat oven to 350°F (180°C). Grease 13 x 9-inch (33 x 23 cm) baking pan.

    2. In large bowl, beat butter, icing sugar and salt 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 semi-sweet 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. Let cool.

    4. Refrigerate 3 hours or until firm. Cut into bars. Store covered at room temperature.

    Makes 24 to 36 bars.
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