Wednesday, February 22, 2012

Chocolate Revel Bars

A thick oaty shortbread crust, a fudgy layer, and a smattering of crispied shortbread baked on top.  This is an old Better Homes and Gardens Recipe, marked as "Best Loved" in their familiar red and white checked cookbook.  I used freshly ground whole wheat flour- these were lovely and squidgy still barely warm from the oven, but the flavors melded better after a night of resting.

chocolate revel bars

These were a big hit.  Actually, I never got a photo taken before they were eaten.  Glancing at the last remaining bar in its crumby pan, I asked my husband to please snap a picture for the blog before he ate it, I was going to bed.  Because one does not leave my husband alone with chocolate and expect it to be there in the morning.

I think this picture makes it look kind of like a crime scene.  But what a delicious crime!

Chocolate Revel Bars

1 cup butter, softened
2 cups packed brown sugar
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
3 cups quick-cooking oats
1 1/2 cups semisweet chocolate pieces
1 can (14 ounces) sweetened condensed milk
1/2 cup chopped walnuts or pecans (I left these out)
2 teaspoons vanilla

1.  Set aside 2 Tbsp of butter.  Beat the remaining butter on medium to high speed 30 seconds.  Scrape down the sides, add the brown sugar and baking soda.  Beat until combined, scraping down sides occasionally.  Beat in the eggs and 2 tsp vanilla until combined.  Beat in as much flour as you can with the mixer, then stir in the rest of the flour, and the oats.  (I used the paddle attachment on my stand mixer and didn't have a problem at all.)

2.  For the filling, in a medium saucepan combine the reserved 2 Tbsp butter, the chocolate chips, and the sweetened condensed milk.  Cook over low heat, stirring occasionally, until chocolate melts.  Remove from heat, add nuts and 2 tsp vanilla.

3.  Press 2/3rds of the oat mixture into a 15x10x1" pan (I used two 8x8" pans).  This is about 3 1/3 cup.  Spread chocolate mixture evenly over crust.  Then take small pieces of remaining oat mixture and press into flat disks and arrange over the chocolate mixture.

4.  Bake in a 350 degree oven about 25 minutes, or until the top is lightly browned- the chocolate filling will still look moist.  Cool pan on a wire rack, and cut into bars.  Makes about 60 bars.