Chocolate Revel Bars
You know, a delicious oat cookie crust is generally reserved for fruit crisps, but the beauty of a revel bar is that it combines chocolate brownies with a scrumptious oat topping. These ones are so good! Basically made up of decadent fudge, they’re absolutely out of this world and great for a crowd! We made this recipe with ourselves and our friends and families in mind, but double it up and you’ve easily got enough for a whole party! We love everything about these revel bars (how sinfully rich they are and how quickly they disappear, being two reasons) and we know you’ll love them too!
These are really simple to throw together. You start by creating a simple oat cookie dough and spreading most of it into a baking pan. Then, you melt some chocolate with some condensed milk and butter until it’s smooth and velvety and so chocolatey. You pour that divine mixture over the cookie dough in the pan and top it with the remaining cookie dough before popping it into the oven.
The end result is a dessert bar with a tender cookie bottom, a fudgy chocolate middle and a cookie top with a delicate crunch. Cookies or brownies… it’s the best of both worlds, so you might as well have ’em both!
Chocolate Revel Bars
Yields 2-3 dozen
- 1 1/2 cups steel-rolled, old-fashioned oats
- 1 1/2 cups semisweet chocolate chips
- 1 1/3 cups all-purpose flour
- 2/3 cup brown sugar
- 1/2 cup (1 stick) unsalted butter, divided
- 1/2 (14 oz.) can sweetened condensed milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat oven to 350 F and line an 8×8 or 9×9-inch baking dish with parchment paper and lightly spray with non-stick spray.
- Combine flour, oats, baking soda and salt in a small bowl.
- In a large bowl or mixer, cream together 6 tablespoons butter and sugar until lightened in color and fluffy.
- Beat in egg and vanilla extract, then slowly beat in dry ingredients. Spread 2/3 of cookie dough mixture and pack it into baking dish. Set remaining 1/3 aside.
- Set up a double boiler, and melt condensed milk, chocolate chips and remaining butter over a simmering pot of water. Stir until completely melted and smooth. (You can also melt at 30-second intervals in the microwave, stirring in between.)
- Top with melted chocolate and gently tap the dish against a hard surface so that it spreads out and evenly coats the dough.
- Spoon remaining cookie mixture over the top of chocolate, place in oven and bake for 25-30 minutes, or until top is golden brown.
- Remove from oven and let cool completely before cutting into 1×2-inch squares.
Recipe adapted from Baking Bites.