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Almond Fudge Topped
Shortbread
1 cup butter or margarine, softened
1/2 cup confectioners sugar
1/4 teaspoon salt
1 1/4 cup unsifted flour
12 ounces semi-sweet chips
1-14 oz. can Eagle Brand
Sweetened Condensed Milk
(NOT evaporated milk)
1/2 teaspoon almond extract
Sliced almonds, toasted
Preheat oven to 350°. In large mixer bowl, beat margarine, sugar,
and salt until fluffy. Add flour; mix well.
With floured hands, press evenly into greased 13x9-inch baking pan. Bake
20 to 25 minutes or until lightly browned.
In heavy saucepan, over low heat, melt chips with Eagle Brand, stirring
constantly. Remove from heat; stir in extract. Spread evenly over shortbread.
Garnish with almonds; press down firmly. Chill 3 hours or until firm.
Cut into bars. Store covered at room temperature.
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