Tuesday, September 14, 2010

Chocolate Revel Bars

Per request, I'm posting this recipe for a yummy snack/dessert. These are not "health food," but I'd venture to bet that they're easily as healthy as most "granola bars" sold today!

Recipe from Better Homes and Gardens New Cookbook, 11th edition

  • 1 c. butter
  • 2 c. packed brown sugar
  • 1 t. baking soda
  • 2 eggs
  • 2 t. vanilla
  • 2 1/2 cups flour (I used half white whole wheat)
  • 3 c. oats (can use quick-cooking or old-fashioned)
  • 1 1/2 c. chocolate chips (semisweet or bittersweet--I use bittersweet)
  • 1 14-oz. can sweetened condensed milk (can use low-fat)
  • 1/2 c. chopped walnuts or pecans
  • 2 t. vanilla
  • 1+ t. salt (recipe doesn't call for salt; I added 1 teaspoon and thought it might have needed a touch more....)
  1. Set aside 2 tablespoons of the butter. In a large mixing bowl, beat the remaining butter with an electric mixer on medium-high speed for 30 seconds. Add brown sugar and baking soda (and salt, if using). Beat 'til combined, scraping sides of bowl occasionally. Beat in eggs and 2 teaspoons vanilla 'til combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and then the oats. Stir in nuts if you don't like the texture of them in the filling.
  2. For filling, in a medium saucepan, combine the reserved 2 tablespoons butter, chocolate chips, and condensed milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in nuts and 2 teaspoons vanilla (I put the nuts in my dough, not my filling).
  3. Press two-thirds of the oats mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread filling evenly over the oat mixture. Dot remaining rolled oats mixture on filling (sort of flatten clumps with your fingers and lay them on top).
  4. Bake at 350 degrees for about 25 minutes or until top is lightly browned (chocolate filling will still look moist). Cool on a wire rack. Cut into bars.
Makes 60 bars (I got about 48--it's hard to cut this into 60 bars).

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