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{{Wikifiedrecipe}}
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== Description ==
  +
* Makes 24 to 36 bars.
  +
 
== 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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* ½ cup [[powdered sugar]]
* 1/2 cup [[Powdered Sugar]]
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* ¼ tsp [[salt]]
* 1/4 tsp [[salt]]
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* 1¼ cups [[all purpose flour]]
* 1 1/4 cups [[All Purpose Flour]]
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* 2 cups (12-oz pkg) Hershey's [[semi-sweet chocolate]] chips
* 2 cups (12-oz pkg) HERSHEY'S [[semi-sweet chocolate]] Chips
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* 1 can (14 oz) [[sweetened condensed milk]] ('''not''' evaporated milk)
* 1 can (14 oz) [[sweetened condensed milk]] (not [[evaporated milk]])
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* ½ tsp [[almond extract]]
* 1/2 tsp [[Almond extract|Almond Extract]]
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* ½ cup sliced [[almond]]s, toasted
* 1/2 cup Sliced [[Almond]]s, toasted
 
   
 
== Directions ==
 
== Directions ==
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# Heat oven to 350 °F.
# Heat oven to 350 °F. Grease 13x9x2-inch baking pan.
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# Grease 13x9x2-inch baking pan.
# Beat [[butter]], [[Powdered Sugar]] and [[salt]] in large bowl until fluffy.
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# 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.
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# Add [[flour]]; stir until well blended.
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# With floured hands, press evenly into prepared pan.
 
# Bake 20 minutes or until lightly browned.
 
# 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.
 
# 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|Almond Extract]].
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# Remove from heat; stir in [[almond extract]].
# Spread evenly over baked shortbread.
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# Spread evenly over baked shortbread.
# Sprinkle with [[Almond]]s; press down firmly. Cool.
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# Sprinkle with [[almond]]s; press down firmly.
# Refrigerate 3 hours or until firm. Cut into bars.
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# Cool.
# Store covered at room temperature. 24 to 36 bars.
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# Refrigerate 3 hours or until firm.
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# Cut into bars.
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# Store covered at room temperature.
   
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[[Category:Christmas cookie Recipes]]
== See also ==
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[[Category:Shortbread Recipes]]
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[[Category:Almond Recipes]]
[[Category:Christmas Desserts]]
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[[Category:Almond extract Recipes]]
[[Category:Holiday Cookies]]
 
[[Category:Dessert Recipes]]
 
[[Category:Sweetened condensed milk Recipes]]
 
[[Category:Semi-sweet chocolate Recipes]]
 
 
[[Category:Chocolate chip Recipes]]
 
[[Category:Chocolate chip Recipes]]
 
[[Category:Evaporated milk Recipes]]
 
[[Category:Evaporated milk Recipes]]
[[Category:Almond extract Recipes]]
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[[Category:Semi-sweet chocolate Recipes]]
[[Category:Almond Recipes]]
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[[Category:Sweetened condensed milk Recipes]]
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[[Category:Wheat flour Recipes]]

Latest revision as of 13:07, September 14, 2014

Description Edit

  • Makes 24 to 36 bars.

Ingredients Edit

Directions Edit

  1. Heat oven to 350 °F.
  2. Grease 13x9x2-inch baking pan.
  3. Beat butter, powdered sugar and salt in 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.
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