Chocolate Delight

1. Stage

Preheat the oven to 350°F. Place the all-purpose flour in a small bowl, and cut in the butter until crumbly. Stir in 1/2 cup toasted walnuts, reserving the rest for later. Press the crust mixture onto the bottom of an ungreased 13x9-inch baking dish. Pop the crust in the oven and bake it until it’s light golden brown, 12 to 15 minutes. Take the pan out of the oven and place it on a wire rack to cool completely to room temperature. Editor’s Tip: Press the crust down with the bottom of a measuring cup to get the most even crust possible.

2. Stage

In a small bowl, use a hand mixer or stand mixer to beat the cream cheese and confectioners' sugar together until the mixture is light, smooth and lump-free. Switch to a rubber spatula and fold in one whole carton of the thawed whipped topping until it’s evenly incorporated. Use a mini offset spatula or the back of a spoon to spread the cream cheese mixture over the room-temperature crust.

3. Stage

In a large bowl, whisk the milk and the instant chocolate pudding mix for two minutes. The pudding will thicken as you whisk. Gently spread the chocolate pudding over the cream cheese layer.

4. Stage

Finally, spread the remaining whipped topping over the chocolate pudding. Scatter the chocolate chunks and remaining walnuts all over the top.

5. Stage

Refrigerate the chocolate delight until it’s nice and cold. When you’re ready to serve this dessert, cut it into bars and drizzle each piece with as much chocolate syrup as your heart desires. Editor’s Tip: Before refrigerating, I like to cover the top of the dish with storage wrap so the whipped topping doesn’t absorb any lingering smells in the fridge.