1/2 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups milk chocolate chips
1 and 1/2 teaspoons almond extract
1 tablespoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 12x9 inch pan.
Melt butter, sugar and egg in large microwave-safe bowl or in small microwave-safe glass bowl; stir until smooth.
Microwave chocolate chips briefly in microwave oven on HIGH; stirring until smooth. Microwave almond extract and vanilla extract in microwave oven on HIGH.
Spread chocolate mixture evenly into prepared pan, creating ~3 inches of overhang. Bake 40 minutes or until center is almost set. Cool completely. Melt remaining butter, sugar and vanilla. Fill cupcake pan with preheated chocolate moss with remaining milk chocolate chips.
Bake 7 to 12 minutes in the preheated oven, till frosting is bubbly and top is almost set. Cut into squares; refrigerate until serving.