The Lonely Baker

While looking for a chocolate chip cookie replacement I found this recipe and tried it yesterday afternoon. The recipe was good. The bars were beautiful and chewy and chocolaty and would make a wonderful presentation for a Thanksgiving/Christmas party or potluck. What I thought was really great about this recipe, and why I am posting it here, was that I had left over dough to which I added some chocolate chips and made cookies. They were delicious. This might be the most perfect oatmeal cookie base I have ever made at home. What a great find!

chocolate revel bars

Makes: 60 bars

Prep: 30 minutes

Bake: 25 minutes

1 cup butter, softened

2 cups packed brown sugar

1 teaspoon baking soda

2 eggs

2 teaspoons vanilla

2-1/2 cups all-purpose flour

3 cups quick-cooking rolled oats

1-1/2 cups semisweet chocolate pieces

1 14-ounce can (1 1/4 cups) sweetened condensed milk or low-fat sweetened condensed milk

1/2 cup chopped walnuts or pecans

2 teaspoons vanilla

directions

1. Preheat oven to 350 degrees F. Set aside 2 tablespoons of the butter. In a large mixing bowl beat the remaining butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and 2 teaspoons vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in the rolled oats.

2. For filling, in a medium saucepan combine the reserved 2 tablespoons butter, the chocolate pieces, and sweetened condensed milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in the nuts and 2 teaspoons vanilla.

3. Press two-thirds (about 3 1/3 cups) of the rolled oats mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread filling evenly over the oats mixture. Dot remaining rolled oats mixture on filling (see photo, below).

4. Bake for about 25 minutes or until top is lightly browned (chocolate filling will still look moist). Cool pan on a wire rack. Cut into bars. Makes 60 bars.

Peanut Butter-Chocolate Revel Bars: Prepare as above, except substitute 1/2 cup peanut butter for the 2 tablespoons butter when making the chocolate filling and substitute peanuts for the walnuts or pecans.

Whole Wheat-Chocolate Revel Bars: Prepare as above, except reduce the all-purpose flour to 1 1/2 cups and add 1 cup whole wheat flour.

*Courtesy of Nicole Faber for BHG