Almond Fudge Topped Shortbread

Mr. FeistyEats had a guest over for dinner one night and I had little time to assemble a dessert and get it ready for the next night. I looked online and found this easy dessert that came together with things I already had in the house. The almond fudge gives the shortbread a rich topping that tastes great.

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I cut them in diamonds just to be a lil’ fancy. You know fancy with the 1970’s dinnerware and all.

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Original recipe here on Eagle Brand Sweetened Condensed Milk website

  • No-Stick Cooking Spray
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups AP flour
  • 2 cups (12 oz. pkg.) semi-sweet or dark chocolate chips
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/2 teaspoon almond extract
  • Sliced almonds, toasted (optional, not used here)
  • HEAT oven to 350°F. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
  • BEAT butter, powdered sugar and salt in large bowl with electric mixer until fluffy. Add flour; mix well. Press with floured hands evenly in prepared pan.
  • BAKE 20 to 25 minutes or until lightly browned. Let the shortbread cool for at least 15 minutes.
  • MELT chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly. Remove from heat; stir in almond extract. Spread evenly over shortbread.
  • GARNISH with almonds (optional). Chill 3 hours or until firm. Cut into bars.

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The shortbread is very basic with just a few ingredients. It is quite thick.

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Make sure you flour your hands very well to spread the dough out.

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You could sub out vanilla for the almond extract but I urge you not to. The almond flavor was pronounced and added so much to the fudge topping.

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Spread the fudge quickly and let it sit up for at least 3 hours in the fridge.

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You can see the great ratio of shortbread to fudge. About even – my kind of dessert!

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The simple shortbread goes so well with the sweet fudge topping. Enjoy!

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About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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