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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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This combination of buttery shortbread and sweet chocolate is wonderful, promises Valarie Wheeler of DeWitt, Michigan. Whenever I make it, there are nothing but crumbs left, she adds. Be sure to cut these into small squares because they're very rich. Ingredients:
1 cup butter, softened |
1/2 cup confectioners' sugar |
1/4 teaspoon salt |
1-1/4 cups king arthur unbleached all-purpose flour |
1 can (14 ounces) sweetened condensed milk |
2 cups (12 ounces) semisweet chocolate chips |
1/2 teaspoon almond extract |
1/3 cup sliced almonds, toasted |
Directions:
1. In a bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 16-20 minutes or until lightly browned.
2. In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high for 30-60 seconds 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. Yield: 4 dozen.
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