Almond Fudge Topped Shortbread

Buttery, chocolaty, and a few almonds.  Yum!

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 1/4 cups flour
2 cups (12 oz pkg) semi-sweet chocolate chips
1 can sweetened condensed milk
Sliced almonds

Heat oven to 350 degrees.  Grease 13x9 inch baking pan.

In mixer bowl, beat butter and sugar until fluffy.  Mix in flour.  With lightly floured hands, press into prepared pan.

Bake 20 minutes or until lightly browned.

Meanwhile, melt chocolate ships with condensed milk in a saucepan over medium heat.  Stir constantly until chips are melted and mixture is smooth.

Spread evenly over baked shortbread.  Sprinkle with almonds; press down firmly.

Refrigerate at least 3 hours or until firm.  Cut into bars.


Tips and Hints:
*If you like an extra almond flavor, you can mix 1/2 tsp almond extract into the chocolate layer before pouring over the shortbread.
*This makes a thick, soft shortbread cookie, with an equal layer of fudge.
*You can substitute milk chocolate chips for the semi-sweet for a sweeter fudge flavor.