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Almond Fudge-topped Shortbread

A buttery shortbread topped with a chocolate and almond fudge layer.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Condensed milk and evaporated milk match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 168 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Almond Fudge-topped Shortbread

Oven350°F
Time20 minutes

Ingredients

Directions

Prepare the shortbread

  1. Heat oven to 350°F.

  2. Grease a 13x9x2-inch baking pan.

  3. Beat butter, powdered sugar, and salt in a large bowl until fluffy.

  4. Add flour; stir until well blended.

  5. With floured hands, press dough evenly into prepared pan.

  6. Bake 20 minutes or until lightly browned.

Make and add the topping

  1. Shortly before the end of baking time, melt chocolate chips with sweetened condensed milk in a heavy saucepan over low heat, stirring constantly until chips are melted.

  2. Remove from heat; stir in almond extract.

  3. Spread evenly over baked shortbread.

  4. Sprinkle with almonds; press down firmly.

Cool and cut

  1. Cool.

  2. Refrigerate 3 hours or until firm.

  3. Cut into bars.

  4. Store covered at room temperature.

Nutrition, whole recipe (rough)

917Calories
23 gProtein
30 gFat
137 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Condensed milk + evaporated milktop 1% of all pairs
    Smell alikestrong
    Cooked together168 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Chocolate + almondtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Sugar + evaporated milktop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter or margarine
Creams with sugar for a tender, rich shortbread texture.
All-purpose flour
Provides the structure that holds the shortbread together after baking.
Semi-sweet chocolate chips
Melt with condensed milk to form the smooth, set fudge layer.
Sweetened condensed milk
Sugar-rich base that melts with chocolate to make a soft, fudgy topping.
Sliced almonds
Add crunch and a toasted, nutty flavor to the topping.

The step that matters

Melting the chocolate and condensed milk. Chocolate can seize or scorch if overheated, so melting over low heat while stirring constantly keeps the fudge smooth and glossy instead of grainy or burnt.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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