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An elegant dessert doesn’t have to be complicated. Slivers of toasted almond sprinkled over a fudge topping make these shortbread bars a great addition to any dessert spread. Pair them with coffee or tea for an easy way to make any guest happy.
Heat oven to 350°F. Grease 13x9x2-inch baking pan.
Beat butter, powdered sugar and salt in large bowl until fluffy. Add flour; stir until well blended. With floured hands, press evenly into prepared pan.
Bake 20 minutes or until lightly browned. 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. Remove from heat; stir in almond extract. Spread evenly over baked shortbread. Sprinkle with almonds; press down firmly. Cool.
Refrigerate 3 hours or until firm. Cut into bars. Store covered at room temperature.
*For a crisper shortbread reduce butter to 1/2 cup (1 stick).
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.