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+ | ==Description== |
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− | {{Wikifiedrecipe}} |
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+ | * Makes 24 to 36 bars. |
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==Ingredients== |
==Ingredients== |
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+ | * 1 cup (2 sticks) [[butter]] or [[margarine]], softened |
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− | * |
+ | * ½ cup [[powdered sugar]] |
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+ | * ¼ tsp [[salt]] |
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+ | * 1¼ cups [[all purpose flour]] |
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− | *1 1/4 cups [[All Purpose Flour]] |
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==Directions== |
==Directions== |
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+ | # Heat oven to 350 °F. |
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+ | # With floured hands, press evenly into prepared pan. |
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+ | # Cool. |
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+ | # Cut into bars. |
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− | ==See also== |
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− | [[Category:Holiday Cookies]] |
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[[Category:Chocolate chip Recipes]] |
[[Category:Chocolate chip Recipes]] |
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[[Category:Evaporated milk Recipes]] |
[[Category:Evaporated milk Recipes]] |
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− | [[Category: |
+ | [[Category:Semi-sweet chocolate Recipes]] |
− | [[Category: |
+ | [[Category:Sweetened condensed milk Recipes]] |
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Revision as of 11:48, 15 February 2020
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
- 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.