Chocolate Revels Recipes

CHOCOLATE REVEL BARS

Steps:

• Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.
• In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.
• Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.
• Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars. Makes about 75 bars.

CHOCOLATE REVEL BARS

Steps:

• Preheat oven 350°.
• Pan required is ungreased 15x10-inch jelly- roll pan.
• Stir together flour, oats, baking soda and salt; set aside.
• In large bowl, cream 1 cup butter and brown sugar till fluffy; beat in eggs and vanilla.
• Stir in dry ingredients, mixing till completely combined.
• In a heavy saucepan, combine chocolate chips, condensed milk and the 2 tablespoons butter.
• Cook and stir over medium-low heat till chocolate and butter have melted.
• Remove from heat; stir in nuts and vanilla.
• To assemble, pat 2/3 of dough into pan (damp fingers work best). Spread chocolate mixture over dough.
• Take remaining dough and "dot" chocolate with small bits till it's all used up.
• Bake at 350° for 25-30 minutes. DO NOT over bake.
• Chocolate will still look moist.
• Cool on wire rack.
• Cut into squares.
• Store in an AIRTIGHT container!

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 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 REVEL BARS

Steps:

• 1. 1.Take 2 tablespoons of butter and set aside to use in filling
• 2. 2.In large mixing bowl, place remaining butter and brown sugar. Beat with an electric mixer until creamy. Add all other dough ingredients and mix again until well combined
• 3. 3.Pat 2/3 of mixture into bottom of greased 9x13 pan.
• 4. 4.Place all filling ingredients (including the 2 tablespoons of butter you set aside in step one) in a microwave safe bowl and cook at 30 second intervals, stirring after each, until chocolate is completely melted. If adding instant coffee granules, stir well to make sure coffee granules are dissolved. Pour over crust and spread to the sides.
• 5. 5.Drop remaining dough in teaspoon sized drops over the chocolate
• 6. 6.Bake at 350 for 25-30 minutes, or until lightly browned on top. Allow to cool completely before cutting into bars.

CHOCOLATE REVEL BARS

Steps:

• Using a double boiler melt chocolate chips in with the condensed milk and margarine.
• Add vanilla and set aside until cookie batter is ready.
• Cream butter and brown sugar together.
• Add eggs and 2 teaspoons vanilla and mix.
• Sift together flour, salt, and baking soda.
• Add along with oatmeal and optional nuts to egg mixture.
• Mix just until blended.
• Press 2/3 of this mixutre onto bottom of greased 11x15 jelly roll pan or if you like them thicker, a 9x13 baking dish.
• I found it easier to press if I wet my hand just a little. The batter didn't stick to my fingers.
• Pour chocolate mixture over oatmeal mixture and spread.
• Grab remaining cookie mixture and crumble over the chocolate.
• Bake at 350 degrees for 20-25 minutes. Should be a nice golden brown color.