A mouth-watering treat of creamy, rich chocolate between two layers of sugary cookies and finished off with a dusting of icing sugar. You’ll be so pleased with this recipe that you’ll be making them all year round.
Nutty Chocolate Squares
- 340 g semisweet chocolate chips
- 225 g cream cheese, softened
- 150 ml evaporated milk
- ½ cup chopped walnuts
- 1 teaspoon almond extract, divided
- 3 cups all-purpose flour
- 1½ cups sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 125 g butter, softened
- 2 eggs
- ½ teaspoon vanilla extract
- 1 tablespoon icing sugar
- Preheat oven to 175°C.
- In a medium saucepan over low heat, combine chocolate chips, cream cheese, and evaporated milk; stirring constantly until chips are melted and mixture is smooth. Remove from heat. Add nuts and ½ teaspoon almond extract blend well and set aside.
- In a large bowl, combine flour, sugar, baking powder, salt, butter, eggs, vanilla, and the remaining ½ teaspoon almond extract. Beat with an electric mixer on low speed until mixture resembles coarse crumbs.
- Press half of the crumb mixture into an ungreased 23 x 33 cm baking dish. Spread chocolate mixture over crumb mixture. Sprinkle with remaining crumb mixture (see notes).
- Bake 35 to 40 minutes, or until golden. Cool, sprinkle with icing sugar then cut into squares.
The top layer should be a crumby texture similar to that of a streusel or crumble dessert. If the dough for the top layer gets soft, pinch off small pieces and place dollops of them evenly spread on top of the chocolate.