Saturday Sweets: Almond Fudge-Topped Shortbread
Total time: 
Serves: 24
Rice, creamy fudge on a shortbread crust - the best of two wonderful worlds.
  • 1 cup butter or margarine, softened
  • ½ cup icing sugar
  • ¼ tsp salt
  • 1¼ cups flour
  • 1 package (350g) semi-sweet chocolate chips
  • 1 can (300 ml) sweetened condensed milk
  • ½ tsp almond extract
  • ½ cup sliced almonds, toasted (for garnish - optional)
  1. Preheat oven to 350º. Grease 9”x13” baking pan.
  2. Beat butter, icing sugar and salt in large bowl until fluffy. Add flour; stir until well blended. With floured hands, press evenly into prepared pan.
  3. Bake 20 minutes or until lightly browned. Shortly before end of baking time, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted. Remove from heat; stir in almond extract.
  4. Spread evenly over baked shortbread. Sprinkle with almonds; press down firmly. Refrigerate 3 hours or until firm. Cut into bars and store covered in an airtight container in the fridge.
Recipe by Hidden Ponies at