Difference between revisions of "Almond Fudge-topped Shortbread"

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m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes")
m (Text replace - "Directions" to "Procedures")
 
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* ½ cup sliced [[almond]]s, toasted
 
* ½ cup sliced [[almond]]s, toasted
  
== Directions ==
+
== Procedures ==
 
# Heat oven to 350°F.
 
# Heat oven to 350°F.
 
# Grease 13x9x2-inch baking pan.
 
# Grease 13x9x2-inch baking pan.

Latest revision as of 17:46, 15 July 2012

Description[edit]

  • Makes 24 to 36 bars.

Ingredients[edit]

Procedures[edit]

  1. Heat oven to 350°F.
  2. Grease 13x9x2-inch baking pan.
  3. Beat butter, powdered sugar and salt in large bowl until fluffy.
  4. Add flour; stir until well blended.
  5. With floured hands, press evenly into prepared pan.
  6. Bake 20 minutes or until lightly browned.
  7. 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.
  8. Remove from heat; stir in almond extract.
  9. Spread evenly over baked shortbread.
  10. Sprinkle with almonds; press down firmly.
  11. Cool.
  12. Refrigerate 3 hours or until firm.
  13. Cut into bars.
  14. Store covered at room temperature.

References[edit]