Fudge-Topped Shortbread
TOTAL TIME: Prep: 15 min. + chilling Bake: 20 min.
YIELD: 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
Ingredients
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1 cup butter, softened
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1/2 cup confectioners' sugar
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1/4 teaspoon salt
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1-1/4 cups all-purpose flour
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1 can (14 ounces) sweetened condensed milk
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2 cups semisweet chocolate chips
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1/2 teaspoon almond extract
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1/3 cup sliced almonds, toasted
Directions
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1.
Preheat oven to 350°. In a bowl, cream butter, confectioners' sugar and salt until light and fluffy, 3-4 minutes. Gradually beat in flour. Spread into a greased 13x9-in. baking pan. Bake until lightly browned, 16-20 minutes.
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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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