Tuesday, December 1, 2009

Fudge Topped Shortbread

This shortbread is buttery and rich, and the chocolate topping makes it special for any cookie tray! Don't make it too far in advance, though. For one, the shortbread becomes soft; the other, you'll gain a few pounds eating it all before it makes it to any goodie tray! ;-)


1 cup butter (no substitutes), softened
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
1/2 teaspoon almond extract
1/3 cup sliced almonds, toasted

In a mixing bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 16-20 minutes or until lightly browned.

In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high for 1-2 minutes or until chips are melted; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares.

Recommend: YES

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Melissa said...

Oh, that looks amazing!

theUngourmet said...

Oh yummy! I am so in the mood to bake cookies in any form! :D

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