Milk Chocolate Revel Bars
By Katie LeairdPublished on April 23, 2018
Time
1 hour, plus 6 hours cooling
Yield
Makes 24 bars
Ingredients
Before You Begin
If all you can find is an 11.5-ounce bag of chocolate chips, there's no need to buy a second bag to make up the extra ½ ounce. Either light or dark brown sugar may be used in this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.
- Combine oats, flour, sugar, almonds, baking soda, and 1 teaspoon salt in large bowl. Whisk melted butter, eggs, and vanilla together in second bowl. Stir butter mixture into flour mixture until dough forms. Set aside 1½ cups dough for topping. Press remaining dough into even layer in bottom of prepared pan.
- Microwave chocolate chips, condensed milk, ¼ teaspoon salt, and remaining 2 tablespoons butter in bowl at 50 percent power until chocolate chips are melted and mixture is fully combined, 2 to 3 minutes, stirring occasionally. (Mixture will resemble thick fudge.)
- Transfer chocolate mixture to pan and spread evenly over crust to sides of pan. Crumble reserved dough and sprinkle pieces evenly over chocolate mixture. Bake until topping is golden brown, about 30 minutes. Transfer pan to wire rack and let bars cool until set, about 6 hours. Using foil overhang, lift bars out of pan. Cut into 24 squares and serve.
Time
1 hour, plus 6 hours coolingYield
Makes 24 barsIngredients
Ingredients
Ingredients
Why This Recipe Works
Making a three-layer cookie bar can be trying. Usually, the project involves assembling and baking the dessert in stages, probably juggling a few hot pans along the way. We wanted something we could put together all at once and bake in one go. A standard trick for this kind of cookie bar is to make one dough work double duty, so that's what we did. We used part of the dough for the sturdy base and the rest to create a crumbly topping. A combination of oats and almonds gave these cookie bars a simultaneously chewy and crunchy texture. For a creamy fudge filling, we used sweetened condensed milk and the microwave instead of having to rely on complicated candy-making techniques. Milk chocolate chips provided the nostalgic sweetness we craved from these revel bars. Best of all, these three-layered treats required only one trip to the oven.
Before You Begin
If all you can find is an 11.5-ounce bag of chocolate chips, there's no need to buy a second bag to make up the extra ½ ounce. Either light or dark brown sugar may be used in this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.
- Combine oats, flour, sugar, almonds, baking soda, and 1 teaspoon salt in large bowl. Whisk melted butter, eggs, and vanilla together in second bowl. Stir butter mixture into flour mixture until dough forms. Set aside 1½ cups dough for topping. Press remaining dough into even layer in bottom of prepared pan.
- Microwave chocolate chips, condensed milk, ¼ teaspoon salt, and remaining 2 tablespoons butter in bowl at 50 percent power until chocolate chips are melted and mixture is fully combined, 2 to 3 minutes, stirring occasionally. (Mixture will resemble thick fudge.)
- Transfer chocolate mixture to pan and spread evenly over crust to sides of pan. Crumble reserved dough and sprinkle pieces evenly over chocolate mixture. Bake until topping is golden brown, about 30 minutes. Transfer pan to wire rack and let bars cool until set, about 6 hours. Using foil overhang, lift bars out of pan. Cut into 24 squares and serve.
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