Fudge-Topped Shortbread

Fudge-Topped Shortbread
35 min.
48
124kcal

Suggestions


Indulge your sweet tooth with our delightful Fudge-Topped Shortbread, a dessert that perfectly balances buttery richness with a luscious chocolate layer. This treat is not only a feast for the eyes but also a crowd-pleaser, making it an ideal addition to any gathering or celebration. With just 35 minutes of preparation time, you can whip up a batch that serves 48 people, ensuring that everyone gets a taste of this heavenly delight.

The base of this recipe features a classic shortbread, made with softened butter and confectioners' sugar, creating a melt-in-your-mouth texture that pairs beautifully with the decadent fudge topping. The sweetened condensed milk and semisweet chocolate chips come together in a quick microwave step, resulting in a smooth, rich chocolate layer that is simply irresistible. A hint of almond extract adds a subtle nutty flavor, while toasted sliced almonds provide a delightful crunch that elevates each bite.

Whether you're hosting a party, looking for a sweet treat to share with friends, or simply craving something delicious, Fudge-Topped Shortbread is sure to impress. Its combination of flavors and textures will leave everyone asking for seconds. So, gather your ingredients and get ready to create a dessert that will become a favorite in your recipe collection!

Ingredients

  • cup butter softened
  • 0.5 cup powdered sugar 
  • 0.3 teaspoon salt 
  • 1.3 cups flour all-purpose
  • 14 ounces condensed milk sweetened canned
  • cups semi chocolate chips 
  • 0.5 teaspoon almond extract 
  • 0.3 cup almonds toasted sliced

Equipment

  • bowl
  • oven
  • baking pan
  • microwave

Directions

  1. Preheat oven to 350°. In a bowl, cream butter, confectioners' sugar and salt until light and fluffy, 3-4 minutes. Gradually beat in flour.
  2. Spread into a greased 13x9-in. baking pan.
  3. Bake until lightly browned, 16-20 minutes.
  4. In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high until chips are melted, 30-60 seconds; stir until smooth. Stir in extract.
  5. Spread over the shortbread.
  6. Sprinkle with almonds and press down. Refrigerate until firm.
  7. Cut into squares.

Nutrition Facts

Calories124kcal
Protein5.17%
Fat55.68%
Carbs39.15%

Properties

Glycemic Index
4.08
Glycemic Load
4.55
Inflammation Score
-2
Nutrition Score
2.5460869728223%

Flavonoids

Cyanidin
0.02mg
Catechin
0.01mg
Epigallocatechin
0.02mg
Isorhamnetin
0.02mg

Nutrients percent of daily need

Calories:124.41kcal
6.22%
Fat:7.78g
11.97%
Saturated Fat:4.57g
28.54%
Carbohydrates:12.31g
4.1%
Net Carbohydrates:11.54g
4.2%
Sugar:8.52g
9.47%
Cholesterol:13.43mg
4.48%
Sodium:53.87mg
2.34%
Alcohol:0.01g
100%
Alcohol %:0.07%
100%
Caffeine:6.45mg
2.15%
Protein:1.63g
3.25%
Manganese:0.14mg
6.84%
Copper:0.11mg
5.31%
Phosphorus:48.15mg
4.81%
Magnesium:17.89mg
4.47%
Selenium:3.04µg
4.34%
Vitamin B2:0.06mg
3.72%
Iron:0.67mg
3.7%
Calcium:31.5mg
3.15%
Fiber:0.77g
3.07%
Vitamin A:144.02IU
2.88%
Vitamin B1:0.04mg
2.46%
Potassium:82.59mg
2.36%
Vitamin E:0.33mg
2.22%
Zinc:0.32mg
2.16%
Folate:7.29µg
1.82%
Vitamin B3:0.3mg
1.49%
Vitamin B5:0.11mg
1.07%