Millionaire Shortbread

1 cup (2 sticks) butter/margarine, softened

1/2 cup powdered sugar

1/4 teaspoon salt

1 1/4 cups all-purpose flour

2 cups (12 oz. package) semi-sweet chocolate chips

1 can (14 oz.) sweetened condensed milk

1/2 teaspoon almond extract

1. Heat oven to 350 degrees F. Grease a 13x9-inch baking pan.

2. In a mixer, beat butter, sugar and salt until fluffy. Mix in flour.

3. With floured hands, press dough mixture into prepared pan.

4. Bake 20 minutes or until lightly browned.

5. In a heavy saucepan over low heat, melt chocolate chips with the condensed milk, stirring constantly until all the chips are melted. Stir in almond extract. Remove saucepan from heat.

6. Remove pan from oven when shortbread base is done. Using a fork poke holes all over the shortbread, and then pour chocolate fudge mixture over, spread evenly.

7. Cool on countertop and then place in refrigerator for 2 -3 hours to finish hardening. Remove from fridge and cut into small bars or squares.

8. Store covered at room temperature.

Note: Always pour the fudge over the shortbread cookie base while the cookie base is still hot. If you let the cookie base cool before pouring the fudge over, it doesn't stick to the base well and you will end up with cookies that separate from the fudge topping ... not good!