1 c. (2 sticks) butter, softened
1/2 c. powdered sugar
1/4 tsp. salt
1 1/4 c. all purpose flour
2 c. (12 oz. pkg.) semi sweet chocolate chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/2 tsp. almond extract
Sliced almonds, toasted

Heat oven to 350 degrees. Grease a 9 x 13 baking pan. In mixer bowl beat butter, sugar and salt until fluffy. Mix in flour. Press into prepared pan (with floured hands helps.) Bake 20 minutes or until lightly browned. In heavy sauce pan 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 almonds pressing down into fudge layer. Cut into bars about 1 1/2 inch square. Store covered at room temperature.