2 c. (12 oz. pkg.) Hershey semi-sweet chocolate chips
1 can (14 oz.) Eagle brand sweetened condensed milk
1/2 tsp. almond extract
Sliced almonds, toasted
Heat oven to 350°. Grease 9 x 13-inch pan. In bowl, beat butter, sugar and salt until fluffy. Mix in flour. Press into prepared pan. Bake 20 minutes or until lightly brown. In saucepan melt chocolate chips with sweetened condensed milk. Stir until chips are melted. Add almond extract. Spread evenly over short bread. Sprinkle with almonds, press down firmly. Refrigerate 3 hours or until firm. Cut into bars.
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