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===Ingredients===
 
===Ingredients===
   
* 1 cup (2 sticks) butter or margarine, softened
+
* 1 cup (2 sticks) [[Butter]] or [[Margarine]], softened
*1/2 cup Powdered sugar
+
*1/2 cup [[Powdered Sugar]]
 
*1/4 tsp Salt
 
*1/4 tsp Salt
*1 1/4 cups All-purpose flour
+
*1 1/4 cups [[All Purpose Flour]]
 
*2 cups (12-oz pkg) HERSHEY'S Semi-Sweet Chocolate Chips
 
*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]]
*1/2 cup Sliced almonds, toasted
+
*1/2 cup Sliced [[Almonds]], toasted
   
 
===Directions===
 
===Directions===
   
 
Heat oven to 350°F. Grease 13x9x2-inch baking pan.<BR>
 
Heat oven to 350°F. Grease 13x9x2-inch baking pan.<BR>
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>
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>
 
Spread evenly over baked shortbread.
 
Spread evenly over baked shortbread.
Sprinkle with almonds; press down firmly. Cool.<BR>
+
Sprinkle with [[Almonds]]; press down firmly. Cool.<BR>
 
Refrigerate 3 hours or until firm. Cut into bars. <BR>
 
Refrigerate 3 hours or until firm. Cut into bars. <BR>
 
Store covered at room temperature. 24 to 36 bars.
 
Store covered at room temperature. 24 to 36 bars.

Revision as of 07:39, May 8, 2005

Ingredients

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.

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