You may also like
Categories:Viewed: 78 - Published at: 4 years ago
Ingredients
- 1 c. Sliced almonds, lightly toasted, divided
- 1 c. Butter or possibly margarine, softened
- 1/2 c. Confectioner's sugar
- 1/4 tsp Salt
- 1 1/4 c. All-purpose flour
- 2 c. Semisweet chocolate chips, (12 ounce.)
- 14 ounce Can sweetened condensed lowfat milk
- 1/2 tsp Almond extract
Method
- Heat oven to 350 F. Grease 13x9x2" baking pan.
- Finely grind 1/3 c. cooled, toasted, almonds in food processor or possibly blender.
- Beat butter, confectioner's sugar and salt in large bowl till creamy.
- Add in flour and grnd almonds; stir unitl well blended.
- With floured hands, press dough proportionately into prepared pan.
- bake 20-25 min or possibly till lightly browned.
- Cold 5 min.
- In heavy saucepan over Low heat, heat chocolate chips with sweetnened condensed lowfat milk, stirring constantly till chips are melted.
- Stir in almond extract.
- Spread proportionately over hot shortbread.
- Sprinkle with remaining sliced almonds; press down firmly.
- Chill 3 hrs till hard.
- Cut into bars.
- Store covered at room temperature Makes 24-36 bars.
- Note: to toast almonds,heat oven to 350 F. Spread almonds in thin layer in shallow baking pan.
- Bake 5-8 min or possibly till very lightly brown, stirring once or possibly twice.
- MC
