Chocolate Nut Revel Recipes

CHOCOLATE REVEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.
• In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla.
• Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.
• Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.

CHOCOLATE NUT REVEL

Steps:

• Melt chocolate chips, stir in chopped nuts.
• Set aside and let cool.
• Cream butter, sugar, salt and vanilla.
• Blend in flour.
• Add chocolate nut mixture.
• Stir with a fork just enough to revel chocolate into white mixture.
• Drop by teaspoonfuls onto an ungreased cookie sheet.
• Flatten to 1/4 inch with the bottom of a glass greased with butter and dipped into sugar.
• Bake at 350° 10-12 minutes, do not overbrown.
• White part should be just very lightly browned.

CHOCOLATE NUT REVELS

Steps:

• Preheat oven to 350°F.
• In a small saucepan, melt chocolate pieces over low heat; remove saucepan from heat. Stir in pecans; set aside.
• In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2/3 cup sugar and vanilla. Beat until combined, scraping the sides of the bowl occasionally. Beat in the flour and salt until combined.
• Spoon chocolate mixture over dough. Stir just until "reveled" or marbled. Drop the cookie dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Roll each mound into a ball for more even edges, if you like.
• Grease the bottom of a glass. Dip in additional sugar, then press cookies with glass to 1/4-inch thickness. Repeat dipping and pressing for each cookie.
• Bake for 10 to 12 minutes or until edges are firm. Cool on cookie sheet for 2 minutes. Transfer to wire racks and let cool.

CHOCOLATE NUT REVELS

Steps:

• 1. Preheat oven to 350 degrees. In double boiler, melt chocolate and mix in finely chopped pecans. Let cool.
• 2. In mixing bowl, cream butter, sugar, salt and vanilla.
• 3. Gradually add flour and mix thoroughly.
• 4. Carefully revel chocolate nut mixture into dough (cookies should look marbled when on cookies sheet)
• 5. Drop by teaspoonful on cookie sheet. Grease the bottom of a glass and dip in sugars. Gently press cookie dough down with glass (makes them marbled)
• 6. Bake at 350 degrees for 10 to 12 minutes. Let cool and enjoy!