Chocolate Revel Bars

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I have been on a mission to get all of our recipes onto this blog that we use to prepare our family holiday gift packages each year. We usually divide up the labor, so it is taking me a while to gather everything together into one place. If the blog seems very heavy on sweet things, it is because I continue to try to fill in the blanks.


These bar cookies are easy, sturdy and satisfying and they usually serve as a bed on the trays for the more delicate cookies, which go on top. I, myself, am too much of a perfectionist to actually go around and stack the cookies on plates. I would be fooling around with them and adjusting their positions until the cows came home. I have become the ribbon person who ties and curls the ribbons on the finished gift package.

Chocolate Revel Bars

• 3 cups quick-cooking rolled oats
• 2-1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 1 cup (2 sticks) unsalted butter
• 2 cups packed brown sugar
• 2 large or extra-large eggs
• 4 tsp. pure vanilla extract
• 1 14-oz. can sweetened condensed milk
• 1-1/2 cups semi-sweet chocolate chips
• 2 Tbsp. unsalted butter

Preheat oven to 350°F.

Combine oats, flour, baking soda and salt. Set aside.

In an electric mixer, beat 1 cup butter for 30 seconds.

Add brown sugar and beat until fluffy.

Add eggs and 2 tsp. vanilla and beat well.

Stir dry ingredients gradually into beaten mixture, stirring until well combined.

In saucepan, heat together condensed milk, chocolate chips and 2 Tbsp. butter over low heat, stirring constantly until smooth.

Remove from heat and stir in remaining 2 tsp. vanilla.

Pat 2/3 of the oat mixture into the bottom of an ungreased 15 x 10 x 1-inch baking pan.

Spread chocolate mixture over oat mixture. Dot with remaining oat mixture.

Bake for 25 to 30 minutes.

Cool on a wire rack and cut into bars.

Makes 40 or more.

May be frozen in an airtight container layered between sheets of waxed paper.