1 c. butter, softened
1/2 c. powdered sugar
1/4 tsp. salt
1 1/4 c. all-purpose flour
2 c. semi-sweet chocolate chips
1 (14 oz.) can sweet condensed milk
1/2 tsp. almond extract
Almonds, sliced and toasted

Heat oven to 350 degrees. Grease 13x9 baking pan.

In mixing bowl, beat butter, sugar and salt until fluffy. Mix in flour. With floured hands press in prepared pan. Bake 20 minutes or until lightly browned.

In heavy saucepan over low heat, melt chocolate chips with milk, stirring constantly until chips are melted. Stir in almond extract. Spread evenly over shortbread. Sprinkle with almonds; press down firmly. Refrigerate 3 hours or until firm. Cut into bars. Store covered at room temperature.