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.
I cut them in diamonds just to be a lil’ fancy. You know fancy with the 1970’s dinnerware and all.
- 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.
The shortbread is very basic with just a few ingredients. It is quite thick.
Make sure you flour your hands very well to spread the dough out.
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.
Spread the fudge quickly and let it sit up for at least 3 hours in the fridge.
You can see the great ratio of shortbread to fudge. About even – my kind of dessert!
The simple shortbread goes so well with the sweet fudge topping. Enjoy!