What can be more delicious than buttery shortbread with a thick layer of chocolatey fudge on top? This cookie recipe combines 2 delicious flavors into one very rich and delectable cookie that will melt in your mouth 😉


Makes 24 Bars

  • 1 Cup of Butter Softened (don’t use margarine)
  • 1/2 Cup of powdered Sugar
  • 1/4 tsp of Salt
  • 1 1/4 Cup of All Purpose Flour
  • 1 12oz PKG of Semi-Sweet Chocolate Chips
  • 1 14oz Can of Sweetened Condensed Milk
  • 1/2 tsp of Almond Extract
  • 1/2 tsp of Pure Vanilla
  • 1/2 Cup of Sliced Almonds Lightly Toasted (optional)



Preheat your oven to 350*
Butter the bottom and sides of a 9×13 baking dish

Making The Shortbread Layer:
  1. Beat your butter, powdered sugar and salt in a large bowl until well mixed and fluffy about 2 minutes
  2. Add your flour a little at a time so that it is all combined
  3. Put the batter into your buttered pan, pressing firmly down so that its spread evenly (you may want to flour your hands so the batter doesn’t stick to your hands)
  4. Bake the shortbread layer for 20 minutes or lightly browned, do not over bake
  5. Remove from the oven and set aside while you make the fudge


Making the Fudge Layer:
  1. In a medium saucepan over low heat add your chocolate chips and sweetened condensed milk
  2. Stir constantly until the chocolate chips are melted and there are no chunks left
  3. Turn off the heat and stir in your vanilla and almond extract very well
  4. Pour over the top of your cooling shortbread
  5. Top with your toasted almonds if you are using them and press them down into the fudge layer gently
  6. Let it set for a few hours before cutting into bars



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