Chocolate Revel Bars

Mon, Oct 3, 2011

Cookies, Desserts, DessertStalking, Itsy Bitsy Foodies Sightings, Photograzing, Search by Course

(No Ratings Yet)

Print This Recipe

This cookie recipe is one that we found in my Grandma’s recipe collection and I just tried making them for the first time. The name of these cookies -chocolate revel bars – is fitting because you will take great pleasure or delight in eating them. Fortunately, I made them for a gift otherwise I would have had a hard time not eating the whole pan in one sitting. {And going forward, I vowed to only make them for gifts to avoid this problem!} The rich chocolate filling is made even creamier with the addition of sweetened condensed milk and by dotting the oat cookie dough on top of the chocolate the bars are like a cookie cobbler. They are ooey and gooey but the mess is well worth it {and trust me, you won’t mind licking your fingers!}

Chocolate Revel Bars

Author: Itsy Bitsy Foodies

Recipe type: Dessert, Cookies

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 30-40

You will take great pleasure or delight in eating these rich, gooey and chocolatey bar cookies.

Ingredients

1 cup butter
2½ cups flour
2 cups brown sugar
2 eggs
4 tsp vanilla
1 tsp baking soda
3 cups oats
1½ cups chocolate chips
1 14-ounce can (1¼ cup) sweetened condensed milk
2 Tbsp butter
½ cup chopped nuts, optional

Instructions

Cream the butter and the sugar.
Beat in the eggs, 2 tsp vanilla, baking soda and 1¼ cups flour.
Stir in the remaining flour and then the oats.
In a medium saucepan, cook the chocolate chips, sweetened condensed milk and 2 Tbsp butter over low heat until the chocolate has melted.
Remove the mixture from the heat and stir in 2 tsp vanilla and the nuts if desired.
Pat ⅔ of the oat mixture into the bottom of an ungreased 10x15 pan or the equivalent.
Spread the chocolate mixture over the oat crust.
Dot the chocolate with the remaining oat mixture.
Bake the bars at 350 degrees for 20-25 minutes or until the cookies are lightly golden. The chocolate will still look moist.
Let the cookies cool and then cut them into small bars. {They are rich and gooey so a small bar goes a long way.}