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Home > Recipes > Almond Fudge Topped Shortbread

Almond Fudge Topped Shortbread Recipe

Almond Fudge Topped Shortbread
  • Intermediate

Find Similar Recipes:

Brownies x Bars x Fudge x Intermediate x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x
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Prep Time:
12 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size: 0
Servings per Recipe: 0

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 10g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1 cup (2 sticks) butter or margarine, softened
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1-1/4 cups all-purpose flour
  • 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 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 24 to 36 bars.

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  • 4 stars

    12/19/2008

    This is a very simple, quick recipe that tastes a lot more complicated. My family and friends love it so I end up making several batches every Christmas.

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