Split levels are one of my all-time favorite dessert bars. The recipe was published in the 1967 Pillsbury’s Bake-Off Cookie Book 
- 1 cup semi-sweet chocolate chips
- 3 ounces cream cheese
- 1/3 cup evaporated milk
- 1/4 teaspoon almond extract
- 1/2 cup chopped hazelnuts
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1/4 teaspoon almond extract
- In a saucepan, combine the chocolate chips, cream cheese and evaporated milk. Melt over low heat, stirring constantly.
- Remove from heat and stir in the chopped hazelnuts and almond extract. Set aside.
- Combine all the crust ingredients. Blend well with a mixer until particles are fine crumbs.
- Press half of the crumbs in a foil lined 9″square pan. Spread the filling over the top. Sprinkle the rest of the crumbs over the filling.
- Bake at 375 degrees for 20 to 25 minutes. Keep an eye on it. I take it out once the edges start to turn slightly brown. Once it starts to brown, it will brown really quickly.
- When cooled, cut into squares
I promise this is the last time I will share this recipe this year. All bets off in 2018.
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Looks Fabulous!! Love hazelnuts!