Double Chocolate Diamonds

Ingredients:

•	Crisco® Original No-Stick Cooking Spray
•	1 cup Crisco® Butter Flavor All-Vegetable Shortening
OR	1 Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
•	1/2 cup Jif® Creamy Peanut Butter
•	1 cup firmly packed brown sugar
•	2 large eggs
•	1/2 teaspoon almond extract
•	1 1/2 cups Pillsbury BEST® All Purpose Flour
•	1 teaspoon baking powder
•	1/4 teaspoon salt
•	1 1/4 cups semi-sweet chocolate chips
•	1 (11.75 oz.) jar Smucker's® Hot Fudge Topping
•	1/2 cup chopped walnuts

Directions:

1	HEAT oven to 350°F. Line bottom and sides of 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil. Coat with no-stick cooking spray.
2	BEAT shortening, peanut butter and brown sugar in large bowl with an electric mixer at medium-high speed until creamy. Beat in eggs and almond extract until smooth. Add flour, baking powder and salt. Mix at low speed just until combined. Spread evenly in prepared pan.
3	BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack while preparing chocolate layer.
4	PLACE chocolate chips in large microwave-safe bowl. Microwave on HIGH 1 minute. Stir. Microwave in 15 second intervals until melted and smooth. Stir in hot fudge topping. Microwave on HIGH 15 seconds. Spread over warm baked bars. Sprinkle with walnuts. Chill 1 hour or until chocolate layer is firm.
5	LIFT bars from pan with foil and place on cutting board. Cut into diamonds by cutting on the diagonal from corner to corner both directions forming a large "X". Beginning at one center cut, make 1 1/2-inch parallel diagonal cuts on both sides. Repeat with other center cut to form diamonds. Store in refrigerator.