Saturday, May 28, 2011

Chocolate Revel Bars

How in the world have I never heard of Revel Bars before?  I ran across this recipe on Pinterest, which is my new favorite thing by the way, and I HAD to try these bars immediately. I sprinkled a little fleur de sel on the top, because the nuts I had were raw.  And wow.  This picture does not do Revel Bars justice.

1/2 cup butter, room temperature, divided
1 cup brown sugar
1 large egg
2 tsp vanilla extract, divided
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups quick cooking oatmeal (not instant)
7 oz sweetened condensed milk (1/2 can)
1 1/2 cups dark or bittersweet chocolate chips, divided
1/2 cup toasted and salted pecans, coarsely chopped


Preheat oven to 350F. Line a 9×9-inch square baking pan with aluminum foil and lightly grease.
In a small bowl, whisk together flour, baking soda, salt and oatmeal.
In a large bowl, cream together 7 tbsp butter (reserve remaining tablespoon) with brown sugar until light and fluffy. Beat in egg and 1 tsp vanilla extract. Blend in flour mixture until well incorporated.
In a small, microwave safe bowl, combine sweetened condensed milk with 1 cup chocolate chips and reserved 1 tbsp butter. Melt on high heat in 40 second intervals, stirring frequently, until mixture is smooth. Stir in remaining 1 tsp vanilla extract.
Take 1 1/2 cups of the cookie dough mixture and press it into an even layer on the bottom of the prepared baking pan. Spread the chocolate mixture evenly on top of the cookie layer.
Stir remaining 1/2 cup chocolate chips and toasted pecans into remaining cookie dough. Break dough into small chunks and sprinkle evenly over entire chocolate layer. Chocolate layer will still be partially exposed.
Bake for 25 minutes, or until top is lightly browned. Chocolate will still look “wet.”
Cool completely in the pan before slicing.