Chocolate Revel Bars..At first, I just curious about the taste of it because I saw the picture in one of my baker friend in Facebook. Many people ordered from her and the comment is great. So I search for the recipe and it turns out great.
The Revel Bar is a combination between oatmeal cookies and fudge brownies. The top and the base is like regular oatmeal cookies and the middle part is made from chocolate and condense milk. I used bittersweet chocolate and put coffee granules inside, so the chocolate flavor will be more intense. It is very easy to make it but the result is very good. Tasty and Chocolaty!
Here is my recipe for my revel bars which I adapted www.recipe.com and put a little twist in it.
Chocolate Revel Bars
1 cup butter, softened
2 cups brown sugar
1 tsp baking soda ( I skip it )
2 tsp vanilla
3½ cup all purpose flour
3 cups quick cooking rolled oats ( not instant!)
1 ½ cups semisweet chocolate chips
1 14 ounces condensed milk
1 tsp instant coffee powder ( I add it )
½ cup chopped walnuts or pecans ( I skip it )
1 tsp salt ( I add it )
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 chip,sweetened condensed milk and coffee powder. Cook over low heat until chocolate melts and coffee powder is dissolved, 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 greased 15X10X1-inch baking pan. Spread filling evenly over the oats mixture. Dot remaining rolled oats mixture on filling.
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.