Almond Fudge Topped Shortbread
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*

HEAT oven to 350°F. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
BEAT 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.
BAKE 20 to 25 minutes or until lightly browned.
MELT 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.
GARNISH with almonds; press down firmly. Chill 3 hours or until firm. Cut into bars.
*To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
jackie austin