3/4 cup plus 1/3 cup margarine or butter, softened
3/4 cup 10X sugar
1-1/2 cups unsifted flour
1/2 cup cocoa
1 14 oz. can Eagle Brand milk
1-1/4 cups almonds, toasted and coarsely chopped
1/2 cup hot water
2 eggs, well beaten
1/2 teaspoon almond extract
1/2 teaspoon salt

Preheat oven to 350. In large mixing bowl beat 3/4 cup margarine and sugar until well blended. Add flour, mix well. Press on bottom of ungreased 13 x 9 inch baking pan. Bake 15 minutes or until lightly browned. Meanwhile, in medium saucepan, over low heat, melt remaining 1/3 cup margarine; stir in cocoa. Remove from heat. Stir in remaining ingredients. Pour evenly over prepared crust. Bake 25 to 30 minutes or until center is set. Cool. Chill thoroughly. Cut into 24-36 bars. Store covered in refrigerator.