Revel 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 the oven to 350°F. Whisk together the oatmeal, flour, baking powder, and salt in a medium bowl, set aside.
• In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla until well combined. Stir the dry ingredients into the wet and mix until well combined. Set aside.
• In a medium saucepan, combine the chocolate chips, condensed milk, and butter. Heat together over low heat until melted, stirring until smooth. Remove from heat. Stir in nuts and vanilla.
• Press half of the oat mixture in the bottom of a greased 9 x 13 inch baking pan. Spread the chocolate mixture on top. Crumble the remaining oat mixture over the top. Bake for 25 minutes or until lightly browned. Cool and cut into squares.
• Store tightly covered at room temperature for several days or freeze up to several weeks.

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!