Almond Fudge Shortbread Bars
These Almond Fudge Shortbread Bars are a heavenly treat combining buttery shortbread and rich chocolate fudge!
Servings: 12 servings
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1/4 teaspoon almond extract
- 1/4 cup confectioners' sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 16 ounces semi-sweet chocolate chopped
- 1 can sweetened condensed milk (14 ounce)
- 1 tablespoon unsalted butter cut into small bits
- 3/4 teaspoon almond extract
- 1/3 cup sliced almonds toasted
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the unsalted butter and confectioners' sugar until light and fluffy. Add in almond extract and salt, mixing until combined. Gradually stir in the all-purpose flour until the mixture forms a dough.
- Press the shortbread dough evenly into the bottom of a greased 9x9 inch baking pan.
- Bake in the preheated oven for about 20 minutes, or until the edges are lightly golden.
- Melt the chopped semi-sweet chocolate and unsalted butter in a double boiler or microwave-safe bowl. Stir until smooth, then remove from heat and mix in sweetened condensed milk and almond extract.
- Pour the fudge mixture over the cooled shortbread base, spreading it evenly.
- Sprinkle the sliced toasted almonds over the fudge layer, pressing them in gently.
- Return the pan to the oven and bake for an additional 25-30 minutes, or until the fudge is set but still soft in the center.
- Allow to cool completely in the pan before slicing into squares or bars.
Equipment
- Mixing bowls
- 9x9-inch Baking Pan
- Rubber spatula
- Double boiler or microwave-safe bowl
- Measuring cups and spoons
Notes
- Use gluten-free flour for a gluten-free version.
- For a dairy-free option, substitute with vegan butter and dairy-free chocolate.
- Store in an airtight container at room temperature for up to 5 days.