Church of God
UNLEAVENED BREAD RECIPE - ALMOND FUDGE TOPPED SHORTBREAD
ALMOND FUDGE TOPPED SHORTBREAD
1 c. (2 sticks) butter, softened
½ c. powdered sugar
¼ t. salt
1 ¼ c. all purpose flour
2 c. (12 oz. Pkg) Hershey’s semi-sweet chocolate chips
1 can (14 oz.) Eagle Brand Sweetened condensed Milk (NOT evaporated milk)
½ t. almond extract
Sliced almonds, toasted
Heat oven to 350 F. Grease 13 x 9 pan. In mixer bowl, beat butter, sugar and salt until fluffy.
Mix in flour. With floured hands, press into prepared pan. Bake 20 min. until lightly browned.
In heavy saucepan over low heat, melt chocolate ships with sweetened condensed milk, stirring constantly until chips are melted.
Stir in almond extract. Spread evenly over shortbread. Sprinkle with almonds; press down firmly. Refrigerate 3 hours or until firm.
Cut into bars. Store covered at room temperature. (makes 24 to 36 bars)
|back to top||recipe index||Home|