“Scrumptious” Chocolate Layer Bars

During the Georgian and Regency periods, chocolate was not eaten as a sweet, but rather it was drunk much as our present-day hot chocolate; a deep, rich hot beverage to enjoy on a cold winter’s morning with breakfast, as many of the Darcy family’s guests choose to do in A Fitzwilliam Legacy!  I can almost smell the aroma now.

Luckily, today we still love drinking hot chocolate but have myriad other ways to enjoy it as well – and this recipe is one of my family’s all-time favorites!!!

SCRUMPTIOUS CHOCOLATE LAYER BARS

2 cups (12 oz) chocolate chips or mini-chips
1 package (8 0z) cream cheese
2/3 cup (5.3 oz can) evaporated milk
1 cup chopped pecans (walnuts may be used)
1/2 teaspoon almond extract

Combine first three ingredients.  Cook over low heat, stirring constantly until chips melt and the mixture is smooth.  Remove from heat.  Stir the nuts and extract into the mixture and blend well.  Set aside.

3 cups unsifted flour
1-1/2 cups sugar
1 teaspoon baking powder
1 cup butter or oleo
2 eggs
1/2 teaspoon almond extract

Combine these ingredients in a bowl.  Blend well with mixer until it resembles coarse crumbs.  Press half of the mixture into the bottom of a greased 13×9″ pan.  Spread with the chocolate mixture you had previously set aside.  Sprinkle the rest of the flour crumb mix on top of the filling.  (NOTE:  Sometimes, instead of coarse crumbs, this will mix up into more of a standard cookie dough consistency.  No worries – you can pat half into the bottom, and then for the top just tear little bits of it and drop onto the chocolate mixture. It still comes out tasting delicious.) 

Bake in a preheated 375 degree oven for 35-40 minutes or until golden on top.  Cool and cut into bars.  Makes from 36-48 depending on size cut.  (A small size makes a  lovely chewy mouthful.)

OPTIONAL:  For holiday color, dice up some maraschino cherries and sprinkle these over the top before baking.