|
1. Preheat oven to 350 F.
2. Grease 13 x 9-inch baking pan with butter.
3. Beat unsalted butter, powdered sugar and salt in large bowl until fluffy.
4. Stir in flour until well blended. Press evenly into prepared pan (with floured hands).
5. Bake 20 minutes or until lightly browned.
6. Melt dark chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chocolate has melted.
7. Remove saucepan from heat. Stir in almond extract.
8. Spread evenly over baked shortbread.
9. Sprinkle with almonds. Press almonds into chocolate frosting. Cool.
10. Refrigerate several hours until firm. Cut into 24 to 36 bars.
11. Store covered at room temperature.
|
