• 1 cup sweet butter, softened
• 1/2 cup confectioner's sugar
• 1/4 tsp. salt
• 1-1/4 cups unsifted all-purpose flour
• 1 12-oz pkg. chocolate chips (semisweet)
• 1 14-oz sweetened condensed milk
• 1/2 tsp. almond extract
• sliced almonds, toasted

Preheat oven to 350º

In large bowl, beat butter, sugar and salt until fluffy. Add flour, mix well. With floured hands press evenly into greased 13x9 baking pan. Bake 25 minutes or until lightly browned.

In heavy saucepan, over low heat, melt chocolate chips and condensed milk, stirring constantly. Remove from heat, stir in almond extract. Spread evenly over baked shortbread.

Garnish with almonds, press down firmly. Cool. Chill 3 hours or until firm. Cut into bars

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