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Almond Fudge Topped Shortbread Squares Recipe


3 hours 20 minutes
Skill Level
24-36 bars

Old family recipes can't top our Almond Fudge Topped Shortbread Squares. With HERSHEY'S CHIPITS Chocolate Chips, it's good enough to pass down through generations.

Ingredients & Directions

Bake Time
20 minutes
Chill Time
3 hours


  • 1 cup
    butter or margarine, softened (250 mL)
  • 1/2 cup
    icing sugar (125 mL)
  • 1/4 tsp
    salt (1 mL)
  • 1 1/4 cups
    all-purpose flour (300 mL)
  • 1 can
    sweetened condensed milk (not evaporated milk) (300 mL)
  • 1/2 tsp
    almond extract (2 mL)
  • 1/2 cup
    sliced almonds, toasted (125 mL)


Equipment Needed 
oven and stovetop Oven & Stovetop
baking pan 13x9-inch (33x23 cm) Baking Pan
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
saucepan Saucepan
refrigerator Refrigerator

Heat oven to 350°F (180°C). Grease 13 x 9-inch (33 x 23 cm) baking pan.


In large bowl, beat butter, icing sugar and salt until fluffy. Add flour; stir until well blended. With floured hands, press evenly into prepared pan.


Bake 20 minutes or until lightly browned. Shortly before end of baking time, melt semi-sweet chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted. Remove from heat; stir in almond extract. Spread evenly over baked shortbread. Sprinkle with almonds; press down firmly. Let cool.


Refrigerate 3 hours or until firm. Cut into bars. Store covered at room temperature.