A cookie bar with a shortbread crust and a creamy fudge filling.

Fudge Almond Bars

3/4 cup butter, softened
3/4 cup powdered sugar
1 1/2 cups all-purpose flour
1/3 cup butter
1/2 cup unsweetened baking cocoa
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 1/4 cups almonds, toasted and coarsely chopped*
1/2 cup hot water
2 large eggs, well beaten
1/2 teaspoon almond extract
1/8 teaspoon salt

1. Heat oven to 350°F (175°C).
2. Beat 3/4 cup butter and powdered sugar in large bowl until well blended. Add flour; mix well.
3. Press mixture evenly onto bottom of ungreased 13 x 9 x 2-inch baking pan.
4. Bake 15 minutes or until lightly browned.
5. Meanwhile, in medium saucepan over low heat, melt 1/3 cup butter; stir in cocoa. Remove from heat; stir in sweetened condensed milk, almonds, water, eggs, almond extract and salt. Pour evenly over prepared crust. Return to oven.
6. Bake 25 to 30 minutes or until center is set.
7. Cool completely in pan on wire rack. Cut into bars.

Makes 24 bars.

* To toast almonds: Heat oven to 350°F (175°C). Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.