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Fudge-Topped Shortbread

Total Time

Prep: 15 min. + chilling Bake: 20 min.

Makes

4 dozen

This combination of buttery shortbread and sweet chocolate is wonderful. Whenever I make it, there's nothing but crumbs left. Be sure to cut this into small squares because it's very rich. —Valarie Wheeler, DeWitt, Michigan
Fudge-Topped Shortbread Recipe photo by Taste of Home
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Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1-1/4 cups all-purpose flour
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups semisweet chocolate chips
  • 1/2 teaspoon almond extract
  • 1/3 cup sliced almonds, toasted

Directions

  1. Preheat oven to 350°. In a bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13x9-in. baking pan. Bake at until lightly browned, 16-20 minutes.
  2. In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high until chips are melted, 30-60 seconds; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares.

Nutrition Facts

1 piece: 115 calories, 7g fat (4g saturated fat), 13mg cholesterol, 54mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 1g protein.

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