Fudgey Almond Bars

Ingredients

 * 3/4 	cup  	(1-1/2 sticks) butter or margarine, softened
 * 3/4 	cup 	Powdered sugar
 * 1 1/2 	cups 	All-purpose flour
 * 1/3 	cup 	Butter or margarine
 * 1/2 	cup 	HERSHEY'S Cocoa
 * 1 	can 	(14 oz) sweetened condensed milk (not evaporated milk)
 * 1 1/4 	cups 	Almonds, toasted and coarsely chopped (*)
 * 1/2 	cup 	Hot water
 * 2 		Eggs, well beaten
 * 1/2 	tsp 	Almond extract
 * 1/8 	tsp 	Salt

Directions
Heat oven to 350 F. Beat 3/4 cup butter and powdered sugar in large bowl until well blended.  Add flour; mix well.  Press mixture evenly onto bottom of ungreased 13x9x2-inch baking pan. Bake 15 minutes or until lightly browned. Meanwhile, in medium saucepan over low heat, melt 1/3 cup butter; stir in cocoa. Remove from heat; stir in sweetened condensed milk, almonds, water, eggs, almond extract and salt. Pour evenly over prepared crust.  Return to oven. Bake 25 to 30 minutes or until center is set.  Cool completely in pan on wire rack.  Cut into bars. Cover; store in refrigerator. (*) To toast almonds: Heat oven to 350 F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.