Celebrating Saturday with #ChoctoberfestwithImperialSugar

It is hard to believe that our great Choctoberfest is nearly over just today and tomorrow to drool over all the lovely chocolate recipes we are sharing.  Of course, if you start to suffer withdrawals you can always shoot over to the pinterest page and drool til your heart is content.  Before you do that though, stop and enter to win some great products so you can replicate all of the great recipes you find on the pinterest page.

In this post I would like to do a shout out to Imperial Sugar who provided each of the bloggers with a full case (40 lbs) of sugar.  Imperial Sugar has been around since 1843 and is proud to use cane sugar that is non GMO.  They have coupons on their website for you as well.  Unfortunately, I have not been able to find Imperial Sugar here in Michigan but if you live in the Eastern States you should be able to find it at your local grocers.

Make sure you scroll all the way down past my recipe to all the other great chocolate treats that are being shared today.

I have a wonderful, decadent treat to share with you today.  

Let's start with a layer of shortbread.

Add a layer of Almond Fudge.

Sprinkle on some toasted Almonds.

Refrigerate until the fudge hardens, then cut into serving pieces.

Sit back, pour a cup of coffee or a glass of milk and YUM!!

Almond Fudge Topped Shortbread

from Hershey's Classic Recipes

2 sticks butter, softened

1/2 c. powdered sugar

1/4 t. salt

1 1/4 c. flour

1 (12 oz) pkg semi sweet chocolate chips

1 (14 oz) can sweetened condensed milk

1/2 t. almond extract

1 c. sliced almonds, toasted

Beat butter and sugar together in the large bowl of a stand mixer with the paddle attachment until light and fluffy.  Add the flour and mix well.  With floured hands, press mixture evenly into a greased 13x9" baking pan.  Bake in a preheated 350* oven for 20-25 minutes.  Remove to a cooling rack and allow to cool completely.

Melt chocolate chips and sweetened condensed milk in a heavy saucepan over low heat, stirring constantly.  Remove from heat and stir in almond extract.  Spread evenly over the baked, cooled shortbread.  Sprinkle with almonds, pressing down with the back of a spoon.  Chill 3 hours or until firm.  Cut into bars.  Store covered at room temperature.  Print Recipe

Here are all the other great treats being shared today.

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