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.
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.