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Categories:Viewed: 82 - Published at: 4 years ago
Ingredients
- 1 12 cups butter, softened
- 34 cup icing sugar
- 14 teaspoon salt
- 2 cups flour
- 2 cups butterscotch chips
- 1 (300 ml) caneagle brand sweetened condensed milk
- 12 teaspoon vanilla extract
- 13 cup apricot jam
- sliced almonds, toasted
Method
- Beat butter, sugar, and salt until fluffy.
- Add flour; mix well.
- With floured hands, press evenly into 9x13-inch parchment paper-lined baking pan.
- In preheated 350F oven bake 20-25 minutes, or until lightly browned.
- Let cool.
- Melt chips with Eagle Brand over low heat, stirring constantly.
- Remove from heat; stir in extract.
- Spread apricot janm over cooled shortbread.
- Spread fudge evenly over jam layer.
- Garnish with almonds; press down firmly.
- Chill 3 hours or until firm.
- Cut into triangles or bars.
- Store covered at room temperature.
