Almond Fudge Topped Shortbread
Prep Time 15 mins
Cook Time 20 mins
Serves 24
Difficulty N/A
Ingredients
- 1 cup (250 mL) butter, softened
- 1/2 cup (125 mL) icing sugar
- 1/4 tsp (1 mL) salt
- 1 1/4 cups (300 mL) all-purpose flour
- 2 cups (500 mL) semi-sweet chocolate chips
- 1 can (300 mL) Eagle Brand® Original Sweetened Condensed Milk
- 1/2 tsp (2.5 mL) almond extract
- Sliced almonds, toasted
Directions
Step 1:
Beat butter, sugar, and salt until fluffy. Add flour; mix well.
Step 2:
With floured hands, press evenly into 13" x 9” (3.5 L) parchment paper-lined baking pan. In preheated oven 180°C (350° F) bake 20 to 25 minutes or until lightly browned. Let cool.
Step 3:
Melt chips with sweetened condensed milk over low heat, stirring constantly. Remove from heat; stir in extract. Spread evenly over shortbread.
Step 4:
Garnish with almonds; press down firmly. Chill 3 hours or until firm. Cut into bars. Store covered at room temperature.