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February 10, 2017

Almond Fudge Shortbread Bars

Insanely EASY and decadent Almond Fudge Shortbread Bars!

Insanely EASY and decadent Almond Fudge Shortbread Bars!

Chocolate Almond Shortbread Bars

Happy Friday, my friend! Are you ready for the weekend or what? After an insanely busy (and amazing) week, I’m so ready to Netflix and chill tonight. I’m also ready for a hearty glass of red and some pizza…

But before we embark into our weekend routines, let’s share a little dessert! I made us Almond Fudge Shortbread Bars and they’re the perfect dessert to try out this weekend. The recipe itself is insanely simple. The shortbread base comes together so quickly and only needs about 15 minutes in the oven. And the fudge topping is made in the microwave! The hardest part is definitely waiting for them to chill… which does take about two hours. I suggest running errands, getting your weekend cleaning out of the way… or watching a movie (best option in my opinion) to distract yourself πŸ˜‰

Insanely EASY and decadent Almond Fudge Shortbread Bars!

Tips and Tricks for Recipe Success:

  • The shortbread dough will be a little crumbly. Don’t fret – this is totally normal. Here’s what you want to do: dump it into the prepared pan and press it into an even layer. I like to wrap my hand in a piece of saran wrap to make this step really easy, but this is totally optional. You can press it down with the bottom of a measuring cup or just use your bare hands.
  • Be sure not to over bake the short bread layer. I recommend starting to check it around 12 minutes.
  • If you don’t own a microwave, or prefer not to use one, the fudge layer can be made in a double broiler.
  • Be patient while melting the chocolate. Doing this step slowly, and on low heat, ensures your chocolate won’t burn or become gritty from overcooking.
  • I recommend using high-quality chocolate for this recipe. I used Lindt 70% chocolate, but use any brand you know and trust. Just be sure not to use chocolate chips, which have inferior flavor and texture for a recipe like this.
  • Use real almond extract! This is my favorite organic almond extract.
  • These Almond Fudge Shortbread Bars will need to set for about 2 hours in the fridge, so be sure to plan ahead time wise 😉

Insanely EASY and decadent Almond Fudge Shortbread Bars!

Soft, fudgy, chocolatey…

these Almond Fudge Shortbread have it going on! Give them a try this weekend. I can’t wait to hear what you think of them!

Insanely EASY and decadent Almond Fudge Shortbread Bars!

Insanely EASY and decadent Almond Fudge Shortbread Bars!

More Fudge Recipes:

  • Salted Caramel Turtle Fudge Bars
  • Foolproof Chocolate Fudge
  • 6-Ingredient Butter Pecan Fudge

If you try this recipe for Almond Fudge Shortbread Bars, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥

Insanely EASY and decadent Almond Fudge Shortbread Bars!

Insanely EASY and decadent Almond Fudge Shortbread Bars!
Print

Almond Fudge Shortbread Bars

Prep 20 mins

Cook 15 mins

Total 35 mins

Author bakerbynature

Yield 8 x8 pan, about 40 small squares

Incredibly decadent Almond Fudge Shortbread Bars are perfect for picnics, potlucks, holiday cookie parties, and more!

Ingredients

  • For the Shortbread Base:
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 teaspoon almond extract
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • For the Fudge Topping:
  • 16 ounces semi-sweet chocolate, chopped
  • (1) 14 ounce can sweetened condensed milk
  • 1 tablespoon unsalted butter, cut into small bits
  • 3/4 teaspoon almond extract
  • 1/3 cup sliced almonds, toasted

Instructions

  1. For the Shortbread Base:
  2. Preheat oven to 350 degrees (F). Line an 8x8-in baking pan with parchment paper, allowing two of the sides to overlap. Spray the parchment - and any exposed pan - with non-stick baking spray; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, almond extract, confectioners' sugar, and salt until light and fluffy; 2 to 3 minutes. Gradually beat in the flour, mixing just until combined. The mixture will be a little crumbly.
  4. Dump the mixture into the prepared pan and spread (or press firmly, if need be) it into an even layer. Bake for 13 to 15 minutes, or until lightly browned. Set aside to cool while you prepare the fudge topping.
  5. For the Fudge Topping:
  6. In a microwave-safe bowl, combine the chopped chocolate, sweetened condensed milk and butter. Microwave, uncovered, on low in 30 second increments, stirring in between, until the chocolate is completely melted; stir mixture smooth. Stir in almond extract. Spread mixture over the shortbread, smoothing with a spatula into an even layer. Sprinkle with the toasted almonds and press down on them slightly so they stick. Refrigerate until firm; about 2 hours. Cut into small squares and serve.

Courses Dessert

Cuisine Cookies

Nutrition Facts

Serving Size 1 small square

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Filed Under: Bars, Buns and Brownies, Chocolate

Reader Interactions

Comments

  1. The Happy Whisk says

    February 10, 2017 at 7:28 pm

    I’m still new to your blog but I’m gonna say, you’re the queen of bars. Well done!

    Reply
    • bakerbynature says

      February 17, 2017 at 1:32 am

      Ha! They’re so fun, easy, and delicious to make πŸ™‚

      Reply
  2. Janelise says

    February 10, 2017 at 11:08 pm

    I think this looks like the most decadent thing to come into my life in an awfully long time and I can’t wait to try it. Brilliant. Thankyou.

    Reply
  3. Janelise says

    February 10, 2017 at 11:10 pm

    PS: Am about to have a go at your creamy Kahlua Chocolate Fudge….is it possible to put all those words together and retain sanity??

    Reply
    • bakerbynature says

      February 17, 2017 at 1:33 am

      So happy that recipe was hit for you!

      Reply
  4. Nova | LittleKitchenBigEats.com says

    February 11, 2017 at 3:19 am

    Your pics had me thinking of these and couldn’t get them out of my craving thoughts. Inspired to give this recipe a shot! Great job here!

    Reply
    • bakerbynature says

      February 17, 2017 at 1:34 am

      Thank you so much, Nova!!! If you do give it a shot, please let us know how they turn out πŸ™‚

      Reply
  5. Medeja says

    February 11, 2017 at 4:25 am

    The fudge layer sounds so yummy! I am not sure how soon but I will have to try these bars πŸ™‚

    Reply
    • bakerbynature says

      February 17, 2017 at 1:32 am

      Yes! Let me know how they turn out, Medeja πŸ˜‰

      Reply
  6. nahid says

    February 16, 2017 at 9:50 am

    its great..now I would like to try it…and make it

    Reply
    • bakerbynature says

      February 17, 2017 at 1:30 am

      I hope you do, Nahid πŸ™‚

      Reply
  7. Nadia says

    March 7, 2017 at 11:50 am

    It looks amazing and mouthwatering, great combo, will give it a try soon!

    Reply
  8. The Happy Whisk says

    March 7, 2017 at 8:34 pm

    Lookin’ good.

    Reply
  9. Sherree says

    March 26, 2017 at 3:35 pm

    For some reason I can’t stand almond extract. Can I leave this out or substitute vanilla extract?

    Reply
    • bakerbynature says

      March 26, 2017 at 9:14 pm

      You can omit it completely, or try adding a teaspoon of vanilla extract πŸ™‚

      Reply
  10. Simi says

    April 11, 2017 at 4:38 pm

    Another hit recipe! This is the third thing I have made from your site, absolutely amazing. I love your recipes. Thank You!

    Reply
  11. Christine says

    October 25, 2019 at 4:53 am

    HOW DO YOU STORE THESE????? DO THEY NEED TO BE KEPT IN A REFRIGERATOR????

    Reply
    • bakerbynature says

      October 25, 2019 at 7:24 pm

      I store them in an airtight container, at room temperature.

      Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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