Butterscotch Topped Shortbread |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Short and sweet - the recipe and the prep time! This is a delicious dessert. Ingredients:
1 1/2 cups butter, softened |
3/4 cup icing sugar |
1/4 teaspoon salt |
2 cups flour |
2 cups butterscotch chips |
1 (300 ml) can eagle brand sweetened condensed milk |
1/2 teaspoon vanilla extract |
1/3 cup apricot jam |
sliced almonds, toasted |
Directions:
1. Beat butter, sugar, and salt until fluffy. Add flour; mix well. With floured hands, press evenly into 9x13-inch parchment paper-lined baking pan. In preheated 350F oven bake 20-25 minutes, or until lightly browned. Let cool.
2. Melt chips with Eagle Brand over low heat, stirring constantly. Remove from heat; stir in extract.
3. Spread apricot janm over cooled shortbread. Spread fudge evenly over jam layer. Garnish with almonds; press down firmly. Chill 3 hours or until firm. Cut into triangles or bars. Store covered at room temperature.
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