2 c. (12 oz. pkg) Hershey's Semi-sweet Chocolate Chips
1 can (14 oz.) Eagle Brand Sweetened Condensed Milk
1/2 tsp. almond extract
Sliced almonds, toasted
Heat over to 350 degrees.
Grease 13x9 inch baking pan. In mixer bowl; beat butter, sugar and salt until fluffy. Mix in flour. With floured hands, press into prepared pan. Bake 20 minutes or until lightly browned. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly until chips are melted. Stir in almond extract. Spread evenly over shortbread. Sprinkle with sliced almonds; press down firmly. Refrigerate 3 hours or until firm. Cut into bars.
