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"This combination of buttery shortbread and sweet chocolate is wonderful," promises Valarie Wheeler of DeWitt, Michigan. "Whenever I make it, there are nothing but crumbs left," she adds. Be sure to cut these into small squares because they're very rich.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving (2 each) equals 229 calories, 14 g fat (8 g saturated fat), 26 mg cholesterol, 124 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Fudge-Topped Shortbread in Quick Cooking November/December 1999, p38
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Reviewed on May. 23, 2012 by rayeellen
I made a pan of this for a friend and she took it to work. Now her coworkers want it at every pot luck. Easy and delicious. I also made a truffle with the same recipe. I took the shortbread dough and rolled into 3/4 inch balls. Baked them for about 8 minutes. I prepared the chocolate but let it cool for a bit to make it easy to mold around ball. I then rolled that in ground almonds. I chilled then and they were delicious truffles.
Reviewed on Nov. 16, 2011 by PaulaDeenwannabe
I added a tsp. of almond extract instead of 1/2. Also the second time around sprinkled toffee crumbles on top of the shortbread before baking. So good!
Reviewed on Dec. 06, 2009 by katj
At Christmas time I substitute peppermint extract for the almond extract and crushed peppermint candy for the almonds. Beautiful.
Reviewed on Aug. 08, 2009 by dstephe
This is just fabulous! It did not last long in my house. It was really simple and easy to make.
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