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Almond Fudge Shortbread | Can't Stay Out of the Kitchen | This luscious, fudge, chocolaty #shortbread #recipe is rich, decadent & heavenly. Wow your family & friends with this fantastic #cookie at your next #potluck, #tailgating party, #BackyardBarbecue or even #holiday baking & a #ChristmasCookieExchange. Every bite will have you swooning! #Almonds #Fudge #dessert #AlmondFudgeShortbread #ChocolateDessert

Almond Fudge Shortbread

Teresa Ambra
You'll swoon over this lovely Almond Fudge Shortbread recipe! Shortbread is topped with a fudge chocolate chip-condensed milk layer and then topped with sliced almonds. Every bite is irresistible in these "easy-to-make" bar-type cookies. Great dessert for tailgating parties, potlucks, backyard barbecues and even holiday baking and Christmas Cookie Exchanges.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 248 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 mixing bowl
  • 1 electric mixer
  • 2 wooden spoons
  • measuring cups
  • measuring spoons
  • 1 small sauce pan
  • 1 spreading spatula or icing spreader

Ingredients
  

  • 1 cup salted butter softened
  • 1/2 cup powdered sugar
  • 1/4 tsp. sea salt
  • 1 1/4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 12 oz. pkg. semi-sweet chocolate chips
  • 14 oz. can sweetened condensed milk (NOT evaporated milk)
  • 1/2 tsp. almond extract
  • 1/2 cup sliced almonds toasted

Instructions
 

  • Heat oven to 350°F (175°C).
  • Grease 13 x 9 x 2-inch baking pan.
  • Beat butter, powdered sugar and salt in large bowl until fluffy. 
  • Add flour; stir very well until extremely well blended.
  • This will take 2-3 minutes of vigorous stirring/beating with a wooden spoon.
  • Press evenly into prepared baking dish.
  • Bake 20 minutes or until lightly browned.
  • Shortly before end of baking time, melt chocolate chips with sweetened condensed milk in a heavy saucepan over low heat, stirring constantly until chips are melted. 
  • This will take about 8-10 minutes.
  • Remove from heat; stir in almond extract.
  • Spread chocolate mixture evenly over baked shortbread.
  • Sprinkle with almonds; press down firmly.
  • Cool.
  • Refrigerate 3 hours or until firm.
  • Cut into bars; store refrigerated.

Notes

NOTE: I did not toast the almonds.
 
Recipe adapted from Cooks Recipes.

Nutrition

Calories: 248kcalCarbohydrates: 24gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 27mgSodium: 103mgPotassium: 165mgFiber: 2gSugar: 17gVitamin A: 288IUVitamin C: 0.4mgCalcium: 64mgIron: 1mg
Keyword almond fudge shortbread, almonds, cookie, dessert, fudge, shortbread
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