Split Between Levels

I was reading through one of the cookbooks that we have on our shelf (there are a lot). I didn't really like most of the recipes because they were meant more for people who are just trying to get dinner on the table, not for those who are cooking to spend time and actually create the best result. This was a recipe collection from a church. I only found a couple of recipes that I actually wanted to make. This was my first time using this cookbook. 

I found a chocolate dessert called Split Levels. I never heard of it before, but it looked good. It had a cream cheese chocolate topping on a shortbread type crust. 

This recipe starts with combining chocolate chips, cream cheese, and evaporated milk in a saucepan over low heat. If you don't have as much time, you can cook it over medium heat. Stir it constantly so it doesn't burn if you use higher heat. Be really careful that it doesn't burn because that would taste horrible. If it does, you should just start over--there's not fix for burnt chocolate. 

 The mixture will be very lumpy at first, but it will come together as it cooks. 

 As the mixture cooks, start the crust. I combined the dry ingredients and then cut in the butter with my fingers. I then added the egg and cut that in my finger as well. The recipe said to use almond extract, but since I was using pecans instead of walnuts, I didn't know that would taste. I just used vanilla instead. 

 I used the chopper I used for the nuts to make the butter easier to cut into the flour. 

At this stage, the filling is done cooking. Take it off the heat and stir in chopped pecans (or walnuts) and some extra chocolate chips if you so wish. I left it a little lumpy to give it more texture. I also added more cream cheese than the recipe called for because I really like cream cheese. I would suggest melting the cream cheese in the microwave so it doesn't take so long in the pan. 

 After pressing the crust into the pan (of which I forgot to take a picture), I poured the filling and used pecan halves to make the pieces. 

 I think this is where the dish receives its name. It is a split level between the chocolate and the shortbread. 

Next time I make this recipe, I might do a separate cream cheese and chocolate filling recipes and then swirl it.

The actual recipe:
Ingredients:

• 1 Cup Chocolate Chips (plus more for adding to the filling at the end)
• 3 oz Cream Cheese
• 1/3 Cup Evaporated Milk
• 1/2 Cup Chopped Walnuts or Pecans
• 1/2 Teaspoon Almond or Vanilla Extract
• 1 1/2 Cups Flour
• 1/2 Teaspoon Baking Powder
• 1/4 Teaspoon Salt
• 3/4 Cup Sugar
• 1/2 Cup Butter
• 1 Egg

Instructions:

1. Preheat the oven to 375.
2. In a small saucepan, combine 1 cup of chocolate chips, the cream cheese, and the milk. Cook over low heat until melted and smooth. Stir in the nuts, the extra chocolate chips, and a 1/4 teaspoon of the extract.
3. Combine the flour, sugar, baking powder, and salt. Cut in the butter and then the egg. Stir in the remainder of the extract until well combined.
4. Pat the crust into a well greased 8x8 inch pan. Pour the filling and smooth. Garnish with pecan halves or chocolate chips.
5. Bake for 20-25 minutes.