Fudged Topped Shortbread
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 đ
Ingredients:
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)
Directions:
Preheat your oven to 350*
Butter the bottom and sides of a 9×13 baking dish
Making The Shortbread Layer:
- Beat your butter, powdered sugar and salt in a large bowl until well mixed and fluffy about 2 minutes
- Add your flour a little at a time so that it is all combined
- 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)
- Bake the shortbread layer for 20 minutes or lightly browned, do not over bake
- Remove from the oven and set aside while you make the fudge
Making the Fudge Layer:
- In a medium saucepan over low heat add your chocolate chips and sweetened condensed milk
- Stir constantly until the chocolate chips are melted and there are no chunks left
- Turn off the heat and stir in your vanilla and almond extract very well
- Pour over the top of your cooling shortbread
- Top with your toasted almonds if you are using them and press them down into the fudge layer gently
- Let it set for a few hours before cutting into bars
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