Ingredients for Almond Fudge Topped Shortbread
- 1 cup (2 sticks) softened margarine
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
- 12 ounces semi-sweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon almond extract
- 1/2 cup sliced almonds
- 1 cup (2 sticks) softened margarine
- 1 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1 (14 ounce) can sweetened condensed milk
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How to Make Almond Fudge Topped Shortbread
- Preheat oven to 350°F (175°C).
- In a large mixer bowl, cream together 1 cup (2 sticks) of softened margarine, 1 cup granulated sugar, and 1/4 teaspoon salt until light and fluffy.
- Gradually add 2 1/2 cups all-purpose flour and mix until a dough forms. Do not overmix.
- Lightly flour your hands and press the dough evenly into a greased 13x9 inch baking pan.
- Bake for 20-25 minutes, or until the edges are lightly golden brown.
- While the shortbread is baking, prepare the fudge topping. In a heavy saucepan over low heat, melt 12 ounces of semi-sweet chocolate chips and 1 (14 ounce) can of sweetened condensed milk, stirring constantly until smooth and creamy.
- Remove from heat and stir in 1 teaspoon of almond extract.
- Once the shortbread has cooled slightly, spread the fudge evenly over the top.
- Garnish with 1/2 cup sliced almonds, pressing them gently into the fudge.
- Refrigerate for at least 3 hours, or until the fudge is firm.
- Cut into bars and serve.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
63g
Fat
33g
Carbs
6g
