Almond Fudge Topped Shortbread

An elegant dessert doesn’t have to be complicated. Slivers of toasted almond sprinkled over a fudge topping make these shortbread bars a great addition to any dessert spread. Pair them with coffee or tea for an easy way to make any guest happy.

Ingredients

	Amount Per Serving	% DV *
Calories	260
Calories from Fat	140
Total Fat	16 g	25% DV
Saturated Fat	10 g	50% DV
Trans Fat	0 g
Cholesterol	25 mg	8% DV
Sodium	120 mg	5% DV
Total Carbohydrates	29 g	10% DV
Dietary Fiber	2.0 g	8% DV
Sugars	23 g
Protein	4 g
Vitamin A		6% DV
Vitamin C		0% DV
Calcium	0 mg	6% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

260

Calories from Fat

140

Total Fat

16 g

25% DV

Saturated Fat

10 g

50% DV

Trans Fat

0 g

Cholesterol

25 mg

8% DV

Sodium

120 mg

5% DV

Total Carbohydrates

29 g

10% DV

Dietary Fiber

2.0 g

8% DV

Sugars

23 g

Protein

4 g

Vitamin A

6% DV

Vitamin C

0% DV

Calcium

0 mg

6% DV

Iron

8% DV

	Amount Per Serving	% DV *
Calories	260
Calories from Fat	140
Total Fat	16 g	25% DV
Saturated Fat	10 g	50% DV
Trans Fat	0 g
Cholesterol	25 mg	8% DV
Sodium	120 mg	5% DV
Total Carbohydrates	29 g	10% DV
Dietary Fiber	2.0 g	8% DV
Sugars	23 g
Protein	4 g
Vitamin A		6% DV
Vitamin C		0% DV
Calcium	0 mg	6% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

260

Calories from Fat

140

Total Fat

16 g

25% DV

Saturated Fat

10 g

50% DV

Trans Fat

0 g

Cholesterol

25 mg

8% DV

Sodium

120 mg

5% DV

Total Carbohydrates

29 g

10% DV

Dietary Fiber

2.0 g

8% DV

Sugars

23 g

Protein

4 g

Vitamin A

6% DV

Vitamin C

0% DV

Calcium

0 mg

6% DV

Iron

8% DV

1 cup butter or margarine, (2 sticks) softened*

1/2 cup powdered sugar

1/4 teaspoon salt

1-1/4 cups all-purpose flour

2 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (12-oz. pkg.)

1 can sweetened condensed milk (not evaporated milk) (14 oz.)

1/2 teaspoon almond extract

1/2 cup sliced almonds, toasted

Directions

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Beat butter, powdered sugar and salt in large bowl until fluffy. Add flour; stir until well blended. With floured hands, press evenly into prepared pan.

3. Bake 20 minutes or until lightly browned. Shortly before end of baking time, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted. Remove from heat; stir in almond extract. Spread evenly over baked shortbread. Sprinkle with almonds; press down firmly. Cool.

4. Refrigerate 3 hours or until firm. Cut into bars. Store covered at room temperature. Makes about 24 bars.

* For a crisper shortbread reduce butter to 1/2 cup (1 stick).