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4 hours 45 minutes
Skill Level
24 bars

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.

Ingredients & Directions

Prep Time
12 minutes
Bake Time
20 minutes
6 minutes
Cool Time
1 hour
Chill Time
3 hours


  • 1 cup
    butter or margarine, (2 sticks) softened*
  • 1/2 cup
    powdered sugar
  • 1/4 tsp
  • 1-1/4 cups
    all-purpose flour
  • 2 cups
    HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (12-oz. pkg.)
  • 1 can
    sweetened condensed milk (not evaporated milk) (14 oz.)
  • 1/2 tsp
    vanilla extract
  • 1/2 cup
    toasted almond slices

Step-By-Step Directions

Equipment Needed 
oven & stovetop oven & stovetop
13x9x2-inch pan 13x9x2-inch pan
mixing bowl mixing bowl
mixer mixer
measuring cups measuring cups
rubber scraper rubber scraper
saucepan saucepan
refrigerator refrigerator

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).

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