Another holiday tradition around our home is to have Almond Fudge Bars, and their counterpart Butterscotch Bars. Originally a recipe created by and using Bisquick Baking Mix, I adapted the recipe so I could use ingredients we always have on hand. These go fast, so be sure to have plenty baking supplies around.
Almond Fudge Bars
Preheat oven to 350 degrees
1 cup real butter
2 1/2 cups flour
2 cups brown sugar
3 cups rolled oats
2 eggs
1 tsp each vanilla and almond extract
1 tsp baking soda
1/2 tsp salt
Fudge filling
1 12oz. bag semi-sweet chocolate chips
1 cup sweetened condensed milk
2 T butter
1/4 tsp salt
1/2 cup toasted almond slices
For the dough, a large bowl cream butter, brown sugar, eggs, vanilla and almond extracts. Sift together flour, baking soda and salt, mix in to creamed mixture. Add oats and stir in well. In a 15 x 10 inch cookie sheet press 2/3rds of the dough to cover the whole pan. Buttering your fingers helps with this.
Over a double boiler slowly melt chocolate chips in the sweetened condensed milk, along with 2 T. butter and add salt. Spread over the dough in cookie sheet. By teaspoonfuls drop the rest of the dough on the chocolate layer. Sprinkle almonds over that and press in to dough. Bake for 20 to 25 minutes. After slightly cooled cut into 48 squares. When completely cool store in airtight container. Enjoy!
