Hershey's Scrumptious Chocolate Layer Bars

 Whenever you want a rich and delicious chocolate dessert, you will absolutely never go wrong with a Hershey recipe. I have several Hershey's cookbooks, and I'm not even kidding when I tell you that every single recipe I've ever made from them has been fabulous. They're well tested, straight forward, and they never disappoint. So, since I wanted to try a new chocolate something, of course I turned to my Hershey's Chocolate Treasures cookbook, and here we are!
 At first, I wasn't thinking of doing any kind of bars or squares because I already have so many brownie recipes (not that there's anything wrong with having new brownie recipes, but I was looking for something different.) Then I saw this recipe, and knew this was the one! I love that the top and bottom layers are not chocolate, so it looks like pretty stripes when you cut into it. I also love that it has almond extract in it, since I recently discovered that my niece, Terri, is a big fan of almond flavoring. The technique was also easy, tried and true. You make one dough, which serves as both the top and bottom layers, and then add a fabulous filling. In this case, the filling is cream cheese and melted chocolate chips. Are you kidding? Seriously? They had me at cream cheese! 
 So if you're looking to try a new chocolate something, try this one! It hits every single note and it will absolutely satisfy every single chocolate craving!
 

12 ounces pkg. Hershey's semisweet chocolate chips or mini chips
1 package (8 ounce size) cream cheese
1 can (5.3 ounce size) evaporated milk
1 cup walnuts, chopped
1/3 cup sesame seeds (optional)
1/2 teaspoon almond extract
3 cups all-purpose flour, unsifted
1 1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
2 eggs
1/2 teaspoon almond extract

 Combine chocolate chips, cream cheese and evaporated milk in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat; stir in walnuts, sesame seeds (if using), and 1/2 teaspoon almond extract. Blend well; set aside. Combine remaining ingredients in large mixer bowl. Blend well with mixer until mixture resembles coarse crumbs. Press half of mixture in greased 13 x 9 inch pan. Spread with chocolate mixture. Sprinkle with rest of crumbs over filling; bake at 375 degrees F for 35 to 40 minutes. 

Tips:

I didn't not include walnuts or sesame seeds in my filling. Tbh, if I were to add nuts to it, I think I would prefer almonds (to continue the almond theme) or pecans (since walnuts are not really my favorite).

The dough was a little more gooey than I had anticipated, so I just chilled it for a bit which made it easier to cut in half, and also to crumble over the top.