Chocolate Revel Bars

If one were to be given the choice between a cookie and a cookie bar, I'm sort of thinking that maybe the cookie bar would win out most of the time.  Me?  I'd be choosing a cookie bar 100% of the time.  Thankfully, we don't have to make such traumatizing choices very often in life.

A cookie bar is most assuredly one of life's great pleasures, and the Revel Bar (next to the ubiquitous brownie or blondie) is one of the genre's greatest hits.  I say that because it's been around for quite a very long time (albeit it unknown to moi until recently), and in certain parts of the country is the cookie bar of choice.  It's quickly becoming ours.

Basically, revel bars are just the easiest thing in the world to make and remind me of so many cookie bars that were invented in the 50’s and 60’s.  They consist of a chocolate-y layer of deliciousness sandwiched between two layers of an oatmeal/brown sugar mixture that gets just slightly crispy and ultimately creates a cookie bar that is incredibly tasty and way too addicting.  There are many versions of the Chocolate Revel Bar out there; this happens to be the no-nut version, but it would be perfectly acceptable to add some chopped walnuts to the oatmeal mixture.  Equally scrumptious. 

If, like me, you've gone all of these years without a Revel Bar, I suggest you remedy that situation asap.  Here's the recipe... 

Chocolate Revel Bars

Click here for a printable recipe

1 cup butter, room temp
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking rolled oats
1 14-oz. can of sweetened condensed milk
1 12-oz. package chocolate chips 2 tablespoons butter
1/2 teaspoon vanilla

In a large mixing bowl, cream the butter and sugar. Mix in eggs and 2 teaspoons of vanilla. Add flour, soda and salt. Stir in oatmeal and mix to combine.

In a microwave-safe bowl, combine the 2 tablespoons of butter, sweetened condensed milk, and chocolate chips. Heat on high in microwave for a minute, remove and stir. Heat again, for 30 seconds at a time, until completely melted. (This step could also be done over low heat on the stove). Stir in the 1/2 teaspoon vanilla.

Press two-thirds of the oat mixture into the bottom of a greased and floured 15 x 10 jelly roll pan. My pan wasn't quite that big and they still came out great.  Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.  

Bake in a 350 degree oven about 20-25 minutes or until the top is lightly browned.

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