Prep Time 15m
Cook Time 25m
Ready Time 220m
Yield 2 to 3 dozen bars


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 2 cups (12 oz. pkg.) semi-sweet chocolate chips
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/2 teaspoon almond extract
  • Sliced almonds, toasted*
Preparation Directions
  • Step 1Heat oven to 350°F. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
  • Step 2Beat butter, powdered sugar and salt in large bowl with electric mixer until fluffy. Add flour; mix well. Press with floured hands evenly in prepared pan.
  • Step 3Bake 20 to 25 minutes or until lightly browned.
  • Step 4Melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly. Remove from heat; stir in almond extract. Spread evenly over shortbread.
  • Step 5Garnish with almonds; press down firmly. Chill 3 hours or until firm. Cut into bars.
  • Tip*to toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.
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