Almond Fudge Bars
recipe from

1 cup butter, softened

2 cups brown sugar, packed

2 tsp baking powder

1 egg

1 tsp almond extract*

2 cups all-purpose flour

2 cups regular rolled oats

1 1/2 c. semi-sweet chocolate chips  

2 Tablespoons butter or margarine

1 14-oz. can of sweetened condensed milk

1/2 cup roughly chopped almonds

1/2 tsp almond extract


Preheat oven to 350 degrees.  Line a 9x13 pan with foil, extending foil over edges.  Grease foil (I sprayed with Pam). 


In a large bowl beat butter with a mixer on medium to high speed for about 30 seconds.  Add brown sugar and baking powder.  Beat until combined, scraping side of bowl occasionally.  Beat in egg and almond extract until combined.  Beat in as much of the flour as you can with the mixer.  Using a wooden spoon, stir in any remaining flour and the oats. 


Remove 1/2 cup of dough and set aside.  Press the remaining dough evenly into the bottom of your prepared baking dish.  Set aside (yes, again.)


For the fudge filling:  In  a medium saucepan combine the 2 Tablespoons of butter, the chocolate chips and the sweetened condensed milk.  Cook over low heat until chips are melted, stirring occasionally.  Remove from heat and stir in chopped almonds and almond extract. 


Now grab your 9x13 pan again and spread the fudge filling over the dough.  Crumble the remaining 1/2 cup of dough over the top.  Bake for 30 minutes or until the top crumbles are a nice light brown color.  Cool in pan on a wire rack.  When they’re cool, use the edges of the foil to lift bars out of the pan.  Place on a flat surface and cut into bars. 


**note:  If you’re not a huge fan of almond flavor, you might want to reduce this to 1/2 tsp of almond extract.