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| + | {{Wikifiedrecipe}} |
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===Ingredients=== |
===Ingredients=== |
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* 1 cup (2 sticks) [[Butter]] or [[Margarine]], softened |
* 1 cup (2 sticks) [[Butter]] or [[Margarine]], softened |
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*1/2 cup [[Powdered Sugar]] |
*1/2 cup [[Powdered Sugar]] |
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| − | *1/4 tsp |
+ | *1/4 tsp [[salt]] |
*1 1/4 cups [[All Purpose Flour]] |
*1 1/4 cups [[All Purpose Flour]] |
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| − | *2 cups (12-oz pkg) HERSHEY'S |
+ | *2 cups (12-oz pkg) HERSHEY'S [[semi-sweet chocolate]] Chips |
| − | *1 can (14 oz) sweetened condensed milk (not evaporated milk) |
+ | *1 can (14 oz) [[sweetened condensed milk]] (not [[evaporated milk]]) |
*1/2 tsp [[Almond Extract]] |
*1/2 tsp [[Almond Extract]] |
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*1/2 cup Sliced [[Almonds]], toasted |
*1/2 cup Sliced [[Almonds]], toasted |
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Heat oven to 350°F. Grease 13x9x2-inch baking pan.<BR> |
Heat oven to 350°F. Grease 13x9x2-inch baking pan.<BR> |
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| − | Beat butter, [[Powdered Sugar]] and salt in large bowl until fluffy. <BR> |
+ | Beat [[butter]], [[Powdered Sugar]] and [[salt]] in large bowl until fluffy. <BR> |
| − | Add flour; stir until well blended. With floured hands, press evenly into prepared pan.<BR> |
+ | Add [[flour]]; stir until well blended. With floured hands, press evenly into prepared pan.<BR> |
Bake 20 minutes or until lightly browned.<BR> |
Bake 20 minutes or until lightly browned.<BR> |
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| − | 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. <BR> |
+ | 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. <BR> |
Remove from heat; stir in [[Almond Extract]]. <BR> |
Remove from heat; stir in [[Almond Extract]]. <BR> |
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Spread evenly over baked shortbread. |
Spread evenly over baked shortbread. |
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[[Category:Christmas Recipes]] |
[[Category:Christmas Recipes]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
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| + | [[category:sweetened condensed milk Recipes]] |
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| + | [[category:semi-sweet chocolate Recipes]] |
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| + | [[category:carob chips Recipes]] |
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| + | [[category:evaporated milk Recipes]] |
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| + | [[category:almond extract Recipes]] |
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| + | [[category:powdered sugar Recipes]] |
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| + | [[category:margarine Recipes]] |
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| + | [[category:almond Recipes]] |
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| + | [[category:butter Recipes]] |
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| + | [[category:flour Recipes]] |
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| + | [[category:salt Recipes]] |
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Revision as of 17:01, 23 May 2006
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
Heat oven to 350°F. Grease 13x9x2-inch baking pan.
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.
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.
Refrigerate 3 hours or until firm. Cut into bars.
Store covered at room temperature. 24 to 36 bars.