Chocolate River Bars Recipes

CHOCOLATE REBEL BARS

Steps:

• Preheat the oven to 350 degrees.
• Line a 15 x10 x 1inch baking sheet with heavy duty foil.
• In a large mixing bowl, beat one cup of butter until light and fluffy. Add to this half the flour. Then add the brown sugar, eggs, 2 teaspoons of vanilla extract and the baking soda. Beat this until it's well combined, scraping down the sides of the bowl as needed. After this is well mixed, add in the remaining flour and stir well. Add in the oats and stir well again. This dough will be very stiff. Set the mixture aside.
• In a small saucepan, heat the chocolate chips, the can of sweetened condensed milk, and 2 tablespoons of salted butter over low heat, stirring often. Heat just until all the chocolate is melted, then remove from heat and stir in 2 teaspoons vanilla extract.
• Take about 3 1/2 cups of the dough and press it evenly into the bottom of the foil lined baking sheet. Then pour the chocolate filling over the top, and spread it evenly almost to each edge. Drop the remaining dough by teaspoonfuls over the top of the chocolate layer.
• Bake at 350 degrees for about 25 minutes or until the dough on top is lightly browned. (The chocolate layer will still look a little moist.) Cool in the pan on a wire rack. Remove from the pan, by gently pulling up the foil edges. Cut into bars and store in the fridge.

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 RIVER BARS

Steps:

• Preheat oven to 350 degrees. Grease 13-by-9-inch baking dish.
• In a large mixing bowl, beat butter with an electric mixer until softened. Add brown sugar and sugar and beat until fluffy.
• Add egg and vanilla. Beat well.
• In a medium mixing bowl, stir together flour, baking soda, and salt. With mixer on low speed, gradually add flour mixture, beating until mixed well.
• Spread batter in greased pan. Sprinkle chocolate pieces evenly over the batter.
• Place in oven for approximately two minutes (or just until chocolate pieces soften). Remove pan from oven. With a table knife, swirl the chocolate pieces.
• Return the pan to the oven. Bake 12-15 minutes or until golden. Cool in pan on a cooling rack. Cut into bars and serve.

"SALT RIVER BARS"

Steps:

• Preheat oven to 400 degrees. Line cookie sheet with foil and spray with non-stick cooking spray. Line cookie sheet with saltine crackers in single layer.
• In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
• Bake at 400 degrees for 5 to 6 minutes, or until mixture is bubbly. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts, if desired. Cool completely and break into pieces. Note: You can also use Peanut butter chips plus the chocolate chips...or pick one to use.