FUDGE-TOPPED SHORTBREAD

Fudge-Topped Shortbread image

This combination of buttery shortbread and sweet chocolate is wonderful. Whenever I make it, there's nothing but crumbs left. Be sure to cut these into small squares because they're very rich. -Valarie Wheeler, DeWitt, Michigan

Provided by Taste of Home

Time 35m

Yield 4 dozen.

Number Of Ingredients 8

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1/4 teaspoon salt
1-1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips
1/2 teaspoon almond extract
1/3 cup sliced almonds, toasted

Steps:

In a bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned, 16-20 minutes. , In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high until chips are melted, 30-60 seconds; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares.

Nutrition Facts : Calories 115 calories, Fat 7g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.