This recipe is another classic from the Crown of Life Cookbook. Is it just me, or do you have a collection of church cookbooks, too? Please say it’s not just me. There are a wealth of good recipes to be found because church ladies know how to cook!
This recipe comes from the kitchen of Rosalie Nichelson. It’s a simple but delicious recipe. I love shortbread but topped with a fudge like chocolate? It’s wonderful. Thanks, Rosalie, for sharing it!
1 cup butter or margarine, softened
1/2 cup powdered sugar
1/4 teaspoon salt
1 1/4 cup flour
2 cups (12 ounce package) semi sweet chocolate chips
1 can (14 ounce) sweetened condensed milk
1/2 teaspoon almond extract
Sliced / slivered almonds
Preheat the oven to 350 degrees. Grease a 9 by 13 baking pan.
Cream butter, sugar and salt with a mixer, until fluffy. Mix in flour.
With floured hands, press the shortbread mixer into prepared pan. The shortbread will be sticky so coat your hands in flavor – repeatedly. Bake 20 minutes or until lightly browned.
While the shortbread is baking, combine chocolate chips and sweetened condensed milk in a heavy saucepan. Melt over low heat, stirring constantly until chips are melted. Stir in almond extract. This is the secret ingredient that makes the recipe.
Pour chocolate over shortbread. Spread evenly with a spatula.
Sprinkle with almonds, pressing them down firmly so they stay in the chocolate. If you don’t like almonds, you can omit this step. The true almond flavor comes from the extract.
Refrigerate 3 hours or until firm. Cut into bars. Store at room temperature.
Depending on size of bars, this recipe makes anywhere from 24 to 36 almond shortbread bars.