Almond Fudge Topped Shortbread

Almond Fudge Topped Shortbread

Made with:

HERSHEY'S SPECIAL DARK Chocolate Chips (Item# 14122)


4 lbs. unsalted butter, softened
1 lb. powdered sugar
2 tsp. salt
3 lbs. 2 oz. all-purpose flour
3 lbs. HERSHEY'S SPECIAL DARK Chocolate Chips (Item# 14122)
42-2/3 fl. oz. sweetened condensed milk (not evaporated milk)
2 tsp. almond extract
8 oz. sliced almonds, toasted


    1. Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared sheet pan.
    2. Mix together butter, powdered sugar and salt in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add flour, mixing until well blended. With floured hands, press evenly into prepared pan.
    3. Bake 23 to 30 minutes* or until lightly browned. Shortly before end of baking time, melt HERSHEY'S SPECIAL DARK Chocolate Chips with sweetened condensed milk in large heavy-bottomed saucepan over low heat, stirring constantly until chips are melted. Remove from heat; stir in almond extract. Immediately spread over baked shortbread. Sprinkle with almonds; press down firmly. Cool.
    4. Refrigerate 3 hours or until firm. Cut into 2x3-inch bars. Store covered at room temperature.
    *If using convection oven, rotate sheet pan one-half turn (180°) after 12 minutes of baking.

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