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Fudge-Topped Shortbread Recipe

Fudge-Topped Shortbread Recipe

"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.
TOTAL TIME: Prep: 15 min. + chilling Bake: 20 min. YIELD:24 servings


  • 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 (12 ounces) semisweet chocolate chips
  • 1/2 teaspoon almond extract
  • 1/3 cup sliced almonds, toasted


  • 1. 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.
  • 2. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

2 each: 229 calories, 14g fat (8g saturated fat), 26mg cholesterol, 124mg sodium, 26g carbohydrate (19g sugars, 1g fiber), 3g protein.

Reviews for Fudge-Topped Shortbread

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suekg User ID: 3417903 73229
Reviewed Dec. 17, 2013

"No fail here. Simple flavors"

rayeellen User ID: 602940 25937
Reviewed May. 23, 2012

"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."

PaulaDeenwannabe User ID: 6331687 203366
Reviewed Nov. 16, 2011

"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!"

katj User ID: 735421 26950
Reviewed Dec. 6, 2009

"At Christmas time I substitute peppermint extract for the almond extract and crushed peppermint candy for the almonds. Beautiful."

dstephe User ID: 4136704 82383
Reviewed Aug. 8, 2009

"This is just fabulous! It did not last long in my house. It was really simple and easy to make."

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