Quite a few years ago, I tasted these babies and immediately asked for the recipe. It may well have been the first time I ever asked for a recipe from anyone.
My kitchen has been a mess these past few weeks with all the holiday cooking and baking, so I don’t have lovely in-process photos for you, colloquially known as “food porn.”
But I will share the recipe here!
Don’t even attempt to use less than a pound of butter for this. If you are looking for low-fat recipes, try my Da Vinci Dip recipe. Also note: ♩♪♫♬ this is my blog and I’ll blog what I want to ♫♪♩.
Chocolate Revel Bars
- 1 bag (12 oz or 2 cups) chocolate chips
- 2 Tbsp REAL BUTTER
- 1 can CONDENSED Milk (not evaporated)
- 1 tsp vanilla
- 4 sticks (1 pound) REAL BUTTER, softened
- 2 cups brown sugar
- 1/2 tsp salt
- 1 tsp maple flavor
- 3 1/2 cups flour
- 3 1/2 cups old fashioned oats
- Warm filling ingredients on the stove at low heat while making crust.
- Preheat oven to 375℉
- Cream butter and sugar together in a large bowl.
- Add salt and maple flavor, stir.
- Slowly incorporate flour and then oats until thoroughly mixed.
- Press half of the crust mixture into the bottom of a Jelly Roll pan (about 15″ x 10″ x 1″)
- Pour filling over the bottom crust and spread out with a spatula.
- Crumble remaining crust on top of filling and gently press down into the filling.
- Bake at 375℉ for 30 minutes.
When cool, cut into SMALL squares and serve.
I had my first weird pregnancy craving while making this. I don’t think I’ve ever used sweetened condensed milk before, and it was all I could do not to lick the can while I was pouring it into the pot. Something about the color and creaminess. It was perfection. I’m going to stop thinking about it before I start drooling over my keyboard.
Happy New Year!