I decided to try and bake some bars/cookies for this holiday season. Every year my aunt has done this for me, so I thought I'd repay her, plus I get more practice baking.
I decided to make a different recipe every weekend (starting the first weekend in November) until Christmas. This week it was Chocolate Revel Bars:
I will post a picture and the recipe here for anyone who reads this to enjoy as well. All my recipes are coming from 100 Best cookies by Better Homes and Gardens. It's a magazine I bought last year.
Chocolate Revel Bars
1 cup butter
2 cups packed brown sugar
1 teaspoons baking soda
2 teaspoons vanilla
2 1/2 cups all-purpose flour
3 cups quick-cooking rolled oats
1 1/2 cups semisweet chocolate pieces
1 14-oz can sweetened condensed milk
1/2 cups chopped walnuts or pecans
1. Preheat oven to 350 degrees F. Reserve 2 T of the butter for filling. In a large bowl beat the remaining butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in eggs and 2 t vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in oats.
2. For filling, in a medium saucepan combine the reserved butter, chocolate pieces, and sweetened condensed milk. Cook over low heat until chocolate is melted, stirring occasionally. Remove from heat. Stir in nuts and 2 t vanilla.
3. Press two-thirds (about 3 1/3 c) of the oat mixture evenly into bottom of an ungreased 15x10x1-inch baking pan. Spread with filling. Crumble the remaining oat mixture evenly over top.
4. Bake in preheated oven about 25 minutes or until top is lightly browned (filling will still look moist). Cool in pan on wire rack. Cut into bars. Makes 60 bars.
To Store: Cover pan and store at room temperature for up to 3 days or freeze up to 3 months.