Chocolate Revel Bars

CHOCOLATE REVEL BARS

BARS:

3 cups quick cooking rolled oats

2 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1 cup butter, softened

2 cups packed brown sugar

2 eggs

2 tsp vanilla 

CHOCOLATE:

1  (14 oz) can sweetened condensed milk

1 1/2 cup semisweet chocolate chips

2 TBLS butter

1/4 tsp salt

2 tsp vanilla

combine oats, flour, soda and 1/2 tsp salt in large bowl.

In another bowl, beat 1 cup butter for 30 seconds, add brown sugar until fluffy. add eggs and 2 tsp of vanilla. beat well.

stir dry ingredients into butter ingredients.  

pat 2/3 of flour mixture in a lightly greased 15x10x1 in baking pan.

in a microwavable bowl, add sweetened condensed milk, chocolate chips, 2 TBLS butter, and 1/4 tsp salt, microwave 15 second each time and stir in-between to prevent burning. when melted add 2 tsp vanilla.

pour chocolate over the 2/3 oats 

dot with remaining oat mixture on top of chocolate 

bake 350 degrees for 25-30 minutes. 

cool on a wire rack.

cut into bars. 

ENJOY!

PRINTABLE RECIPE

I saw this recipe online and added it to this recipe link to try next time because it has peanut butter in it. You can't go wrong with that. 

Chocolate Peanut Butter Revel Bars

(recipe updated 6/25/2013 adding more peanut butter and butter to crust)

For the Crust:

1 cup smooth peanut butter

1 cup unsalted butter, room temperature (2 sticks)

2 cups light brown sugar, packed

1 teaspoon baking soda

2 eggs

2 teaspoons vanilla

2 1/2 cups unbleached all-purpose flour

2 cups quick cooking oats

1 cup old fashioned oats

1 teaspoon salt

For the Chocolate Layer:

1 (10oz.) package bittersweet chocolate chips - about 1 1/2 cups

      (I used Ghirardelli 60% cacao or semi-sweet is fine too)

1 (14 oz) can sweetened condensed milk

2 teaspoons pure vanilla extract

2 tablespoons unsalted butter

Preheat oven to 350 degrees.

In a large mixing bowl beat together 3/4 butter and peanut butter until creamy - about 30 seconds.  Add the brown sugar and beat on medium speed until blended.  Add the eggs, one at a time, beating well after each addition.  Add the baking soda and 2 teaspoons vanilla and mix until blended.  

In a medium bowl combine the oats, flour and salt.  Add the flour mixture to the butter and sugar mixture and blend on low until all the dry ingredients are incorporated.  Scrape the sides and blend one more time until a crumbly dough forms.  Set aside.

In a small saucepan combine the chocolate chips, sweetened condensed milk and butter.  Heat on medium low until the chocolate is melted.  Remove from the heat and stir in the last two teaspoons vanilla.  

Press 2/3 to 3/4 of the crumb mixture into the bottom of a 15x10x1 inch ungreased baking dish.  Spread the chocolate mixture on top.  Crumble the remaining oat mixture on top in clumps.  Press gently to make the top more even.  Bake at 350 degrees for 25 minutes or until the top is very lightly browned.  Cool and cut into bars.  Store in an airtight container.

(Recipe adapted from Better Homes and Gardens Cookbook)