A buttery shortbread crust is topped with a fudgey nut filling -- as these bars bake, the chopped nuts in the filling rise to the top to form a nutty crust.

Fudgey Almond Bars

3/4 cup butter or margarine, softened
3/4 cup powdered sugar
1 1/2 cups all-purpose flour
1/3 cup butter or margarine
1/2 cup HERSHEY'S 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.
6. Pour evenly over prepared crust. Return to oven.
7. Bake 25 to 30 minutes or until center is set.
8. Cool completely in pan on wire rack. Cut into bars. Cover; store in refrigerator.

Makes 24 to 36 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.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.