In a mixing bowl cream butter, sugar, and salt until fluffy. Gradually beat in flour. Spread into a greased 13x9 baking pan. Bake at 350 degrees for 16-20 minutes or until lightly browned.
In a sauce pan, combine milk and chocolate chips until all are melted and smooth. Stir in extract. Spread over shortbread. Sprinkle with almonds and press down lightly. Regrigerate until firm, then cut into squares.
Originally Submitted
5/22/2008
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