Fudge and Almond Covered Shortbread Bars
Comments: Make sure to use sweetened condensed milk, not evaporated milk.
Store bars at room temperature, into a covered container.
Servings: 24 to 36 bars
IngredientsPreparation
  • 1 cup [225 g] butter or margarine, softened
  • 1/2 cup [125 mL] icing sugar
  • 1/4 teaspoon [1 mL] salt
  • 1 1/4 cups [175 g] all-purpose flour
  • 2 cups [500 mL] semi-sweet chocolate chips [12 ounces / 340 g]
  • 1 [14-ounce / 398-mL] can sweetened condensed milk
  • 1/2 teaspoon [2.5 mL] almond extract
  • 1/2 cup [125 mL] roasted almond slices
  • Preheat oven to 350°F [180°C].
  • Grrease 13 x 9 x 2-inch [33 x 23 x 5-cm] baking pan.
  • Into a large bowl, beat together softened butter or margarine, icing sugar and salt until foamy.
  • Add and well mix in flour.
  • Flour your hands then evenly press dough over the bottom of prepared pan.
  • Bake into preheated oven for approximately 20 minutes, until just golden on top.
  • Into a heavy casserole, stirring, melt chocolate in sweetened condensed milk over low heat.
  • Remove from heat before stirring in almond extract.
  • Evenly pour over baked shortbread dough.
  • Evenly top with roasted almond slices; firmly press all over.
  • Refrigerate for approximately 3 hours, until firm on top.
  • Cut into bars before serving.