Butterscotch Topped Shortbread

1. 1

   Beat butter, sugar, and salt until fluffy.

2. 2

   Add flour; mix well.

3. 3

   With floured hands, press evenly into 9x13-inch parchment paper-lined baking pan.

4. 4

   In preheated 350F oven bake 20-25 minutes, or until lightly browned.

5. 5

   Let cool.

6. 6

   Melt chips with Eagle Brand over low heat, stirring constantly.

7. 7

   Remove from heat; stir in extract.

8. 8

   Spread apricot janm over cooled shortbread.

9. 9

   Spread fudge evenly over jam layer.

10. 10

    Garnish with almonds; press down firmly.

11. 11

    Chill 3 hours or until firm.

12. 12

    Cut into triangles or bars.

13. 13

    Store covered at room temperature.

No nutritional information available.

No additional tips available.