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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |