Almond Fudge Topped Shortbread Recipes

FUDGE-TOPPED SHORTBREAD

Steps:

• In a bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned, 16-20 minutes. , In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high until chips are melted, 30-60 seconds; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares.

ALMOND TOFFEE SHORTBREAD

Steps:

• In a food processor or blender, place whole almonds and 1/4 cup confectioners' sugar. Cover and process until nuts are finely ground; set aside. , In a bowl, cream butter and remaining sugar until light and fluffy. Beat in extract. Combine flour, salt and ground almond mixture; gradually add to creamed mixture. Press into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, combine toffee bits and corn syrup in a heavy saucepan. Cook and stir over medium heat until toffee is melted. Remove from the heat; stir in 1/2 cup sliced almonds and 1/2 cup coconut. Carefully spread over hot crust. Sprinkle with remaining almonds and coconut. Bake for 15 minutes or until golden brown and bubbly. Cool on a wire rack. Cut into squares.

ALMOND FUDGE TOPPED SHORTBREAD

Steps:

• Preheat oven to 350 degrees F. In large bowl, beat butter, confectioners' sugar and salt until fluffy. Add flour; mix well.
• With floured hands, press evenly into greased 13x9-inch baking pan. Bake 20 to 25 minutes or until lightly browned.
• In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly. Remove from heat; stir in extract. Spread evenly over shortbread.
• Garnish with almonds; press down firmly. Chill 3 hours or until firm. Cut into bars. Store covered at room temperature.

ALMOND FUDGE TOPPED SHORTBREAD

Steps:

• Preheat oven to 350 degrees F. In large bowl, beat butter, confectioners' sugar and salt until fluffy. Add flour; mix well.
• With floured hands, press evenly into greased 13x9-inch baking pan. Bake 20 to 25 minutes or until lightly browned.
• In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly. Remove from heat; stir in extract. Spread evenly over shortbread.
• Garnish with almonds; press down firmly. Chill 3 hours or until firm. Cut into bars. Store covered at room temperature.

ALMOND FUDGE TOPPED SHORTBREAD

Steps:

• Preheat oven to 350.
• In a large mixer bowl,beat margarine,sugar and salt until fluffy.
• Add flour and mix well.
• With floured hands,press evenly into greased 13x9 inch pan.
• Bake 20-25 minutes or until lightly browned.
• In a heavy saucepan over low heat,melt chips with eagle brand,stirring constantly.
• Remove from heat and stir in extract.
• Spread evenly over shortbread.
• Garnish with almonds,press down firmly.
• Chill 3 hours or until firm.
• Cut into bars.