Chocolate Revel Bars

These chocolate revel bars are basically gooey oatmeal cookies swimming in a sea of hot fudge, on top of a soft and chewy oatmeal cookie base. I know. I know! They are incredible. They are gooey and fudge-y and the cookie part is so good, there is something almost caramel-y about it. These are my go-to treat to bring to a dinner or party or dinner party and they are ALWAYS a hit! I recommend eating them after a light meal like chicken caesar salad pitas or spinach and feta stuffed chicken to have maximum stomach room so you can eat a lot. Kidding, but not kidding.

These come together pretty easily. There's only one extra step beyond normal cookies, but you don't have to scoop cookies onto a pan, so maybe it's a wash.

Cream the brown sugar and butter in a mixing bowl. Then add the eggs and vanilla and beat on high speed about 2 minutes, until it lightens in color. Add the dry ingredients minus the oats and mix until just combined. Add the oats and again mix until just combined.

For the fudge, simply put all the ingredients together in a saucepan and heat on medium low heat stirring occasionally until everything melts together and it becomes smooth.

Spread 2/3 of the batter along the bottom of a lightly greased 9x13 pan. Pour fudge over top. Using your hands, grab chunks of oatmeal dough and press into cookies of different shapes and sizes. The thickness should be uniform- and press into the fudge.

Bake for 25 minutes. They are finished when the cookies are matte and a toothpick comes out clean. Don't worry about fudge on the toothpick, it's cookie dough you need to worry about here. Enjoy and revel in your chocolate revel bars!!

Chocolate Revel Bars

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★★★★★

5 from 2 reviews

• Author: Nicole

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Description

Chocolate revel bars are gooey oatmeal cookies swimming in a sea of hot fudge, on top of a soft and chewy oatmeal cookie base.

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Ingredients

Scale 1x2x3x

For the dough:

• 7/8 cup butter, softened (2 cubes minus 2 tablespoons butter, to be used in the hot fudge)
• 2 cups dark brown sugar, light works fine too, but for that caramel-y taste use dark!
• 2 teaspoons vanilla
• 2 eggs
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups flour
• 3 cups rolled oats, I use old fashioned but quick work too

For the hot fudge:

• 1 14oz can sweetened condensed milk
• 1 package semi sweet chocolate chips
• 2 Tablespoons butter
• 2 teaspoons vanilla
• 1/2 teaspoon salt

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Instructions

1. Preheat oven to 350* F.
2. Using a stand mixer or mixing bowl and hand mixer, beat softened butter and sugar together.
3. Add vanilla and eggs and mix on high about 2 minutes until the mixture lightens and is fluffy.
4. Add baking soda, salt and flour and mix until just combined. I like to put the flour in first, then put the salt and baking soda on top then mix it lightly with my fingertips so that the salt and soda get incorporated throughout.
5. Add the oats and mix until just combined.
6. Press 2/3 of the dough onto the bottom of a 9x13 pan.
7. Make the hot fudge sauce. Combine all ingredients in a saucepan and heat over medium low heat stirring occasionally until the sauce is smooth.
8. Pour hot fudge sauce on top of dough in pan
9. Using your hands, grab chunks of the dough and smash into different sized cookies (keeping the thickness the same) and place on top of the fudge at random. Press the dough slightly into the fudge.
10. Bake for 20-25 minutes, until the top of the bars turn matte and an inserted toothpick comes out without cookie dough on it. Don't worry if there is a little fudge on the toothpick.
11. Enjoy!!

Notes

Somehow these delicious treats taste even better the next day! Store in an airtight container for up to 5 days.

Need less? A half batch works great. Use an 8x8 square pan and bake 18-25 minutes.