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Fudge-Topped Shortbread

 Fudge-Topped Shortbread
"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.
24 ServingsPrep: 15 min. + chilling Bake: 20 min.

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 teaspoon almond extract
  • 1/3 cup sliced almonds, toasted

Directions

  • In a bowl, cream butter, sugar and salt until fluffy. Gradually beat
  • in flour. Spread into a greased 13-in. x 9-in. baking pan. Bake at
  • 350° for 16-20 minutes or until lightly browned.
  • In a microwave-safe bowl, combine condensed milk and chocolate chips.
  • Microwave, uncovered, on high for 30-60 seconds or until chips are
  • melted; stir until smooth. Stir in extract. Spread over the
  • shortbread. Sprinkle with almonds and press down. Refrigerate until
  • firm. Cut into squares. Yield: 4 dozen.
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.