Almond Fudge-topped Shortbread

Ingredients

 * 1 cup (2 sticks) Butter or Margarine, softened
 * 1/2 cup Powdered Sugar
 * 1/4 tsp salt
 * 1 1/4 cups All Purpose Flour
 * 2 cups (12-oz pkg) HERSHEY'S semi-sweet chocolate Chips
 * 1 can (14 oz) sweetened condensed milk (not evaporated milk)
 * 1/2 tsp 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.
 * 3) Add flour; stir until well blended. With floured hands, press evenly into prepared pan.
 * 4) Bake 20 minutes or until lightly browned.
 * 5) 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.
 * 6) Remove from heat; stir in Almond Extract.
 * 7) Spread evenly over baked shortbread.
 * 8) Sprinkle with Almonds; press down firmly. Cool.
 * 9) Refrigerate 3 hours or until firm. Cut into bars.
 * 10) Store covered at room temperature. 24 to 36 bars.