INGREDIENTS
* 1 cup butter (no substitutes), softened
* 1/2 cup confectioners’ sugar
* 1/4 teaspoon salt
* 1 1/4 cups all-purpose flour
* 1 (14 ounce) can sweetened condensed milk
* 2 cups semisweet chocolate chips
* 1/2 teaspoon almond extract
* 1/3 cup sliced almonds, toasted
DIRECTIONS
1. In a mixing bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 16-20 minutes or until lightly browned.
2. In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high for 1-2 minutes or until chips are melted; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares.
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