Chocolate Revel Bars Recipe #19152
These are from BH&G's Chocolate Cookbook. A fantastic bar cookie. Soft, moist and creamy. A big hit with family and friends
55 min | 25 min prep
SERVES 36 , 36 bars
- 3 cups quick-cooking oatmeal
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter or margarine
- 2 cups brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons butter or margarine
- 1/2 cup walnut pieces
- 2 teaspoons vanilla
- 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!
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5 stars