Almond Fudge-topped Shortbread

Description

 * Makes 24 to 36 bars.

Ingredients

 * 1 cup (2 sticks) butter or margarine, softened
 * ½ cup powdered sugar
 * ¼ tsp salt
 * 1¼ 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)
 * ½ tsp almond extract
 * ½ cup sliced almonds, toasted

Directions

 * 1) Heat oven to 350 °F.
 * 2) Grease 13x9x2-inch baking pan.
 * 3) Beat butter, powdered sugar, and salt in a large bowl until fluffy.
 * 4) Add flour; stir until well blended.
 * 5) With floured hands, press evenly into prepared pan.
 * 6) Bake 20 minutes or until lightly browned.
 * 7) 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.
 * 8) Remove from heat; stir in almond extract.
 * 9) Spread evenly over baked shortbread.
 * 10) Sprinkle with almonds; press down firmly.
 * 11) Cool.
 * 12) Refrigerate 3 hours or until firm.
 * 13) Cut into bars.
 * 14) Store covered at room temperature.