This combination of buttery shortbread and sweet chocolate is wonderful. Whenever I make it, there's nothing but crumbs left. Be sure to cut this into small squares because it's very rich. —Valarie Wheeler, DeWitt, Michigan
Ingredients
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/4 teaspoon salt
- 1-1/4 cups all-purpose flour
- 1 can (14 ounces) sweetened condensed milk
- 2 cups semisweet chocolate chips
- 1/2 teaspoon almond extract
- 1/3 cup sliced almonds, toasted
Directions
- Preheat oven to 350°. In a bowl, cream butter, confectioners' sugar and salt until light and fluffy, 3-4 minutes. Gradually beat in flour. Spread into a greased 13x9-in. baking pan. Bake until lightly browned, 16-20 minutes.
- In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high until chips are melted, 30-60 seconds; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares.
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