Preheat the oven to 350 degrees. Grease a 9 by 13 baking pan.
Cream butter and sugar with a mixer, until fluffy.
Mix in flour.
With floured hands, press the shortbread mixer into prepared pan. The shortbread will be sticky so coat your hands in flavor – repeatedly.
Bake shortbread 20 minutes or until lightly browned.
While the shortbread is baking, combine chocolate chips and sweetened condensed milk in a heavy saucepan. Melt over low heat, stirring constantly until chips are melted. Stir in almond extract. This is the secret ingredient that makes the recipe.
Pour chocolate over shortbread. Spread evenly with a spatula.
Sprinkle with almonds, pressing them down firmly so they stay in the chocolate. If you don’t like almonds, you can omit this step.
Refrigerate 3 hours or until firm. Cut into bars. Store at room temperature.
Depending on the size of bars, this recipe makes anywhere from 24 to 36 almond shortbread bars.