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1 c. butter or margarine, softened
1/2 c. powdered sugar
1/4 tsp. salt
1 1/4 c. all-purpose flour
2 c. semi-sweet chocolate chips
1 can sweetened condensed milk
1/2 tsp. almond extract
sliced almonds

In a mixer bowl, beat butter, sugar and salt until fluffy.
With floured hands, press into greased 13 x 9 pan. Bake at 350 degrees
for 20 minutes or until lightly brown.

In a heavy saucepan over low heat, melt chocolate chips with
sweetened condensed milk, stirring constantly until chips are
melted. Stir in almond extract. Spread evenly over shortbread.
Sprinkle with almonds. Press down firmly. Refrigerate 3 hours or
until firm.

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