Chocolate Revel Bars
Chocolate revel bars are gooey oatmeal cookies swimming in a sea of hot fudge, on top of a soft and chewy oatmeal cookie base.
Ingredients
For the dough:
- ⅞ cup butter softened (1 cup 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
- ½ teaspoon salt
- 2 ½ cups flour
- 3 cups rolled oats I use old fashioned but quick work too
For the hot fudge:
- 14 ounce sweetened condensed milk
- 12 ounce semi sweet chocolate chips
- 2 Tablespoons butter
- 2 teaspoons vanilla
- ½ teaspoon salt
Instructions
- Preheat oven to 350* F.
- Using a stand mixer or mixing bowl and hand mixer, beat softened butter and sugar together until light and fluffy, about 3 minutes.
- Add vanilla and eggs and mix on high about 1 more minute until the mixture lightens and is fluffier.
- 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.
- Add the oats and mix until just combined. Be careful not to over mix!
- Press ⅔ of the dough onto the bottom of a 9x13 pan.
- Make the hot fudge sauce. Combine all ingredients in a saucepan and heat over medium low heat stirring occasionally until the sauce is smooth.
- Pour hot fudge sauce on top of dough in pan
- 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 very slightly into the fudge.
- 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.
- Enjoy!!
Notes
Somehow these delicious treats taste even better the next day! Store in an airtight container for up to 5 days.
To freeze: Place in a freezer container and freeze up to 2 months.
Need less? A half batch works great. Use an 8x8 square pan and bake 18-25 minutes.
Be very careful not to over bake these. When they are perfectly baked they are soft, gooey and delicious. Over baked they are dry and crumbly.
Make sure to beat the butter and sugar for the full 3 minutes. This will make their texture and flavor absolutely perfect.
For a deluxe version: Make the dough and place it in the refrigerator for 48 hours. This allows the liquids to completely get into the flour creating a much more flavorful cookie.
Nutrition
Serving: 1barCalories: 365kcalCarbohydrates: 51gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 40mgSodium: 237mgPotassium: 225mgFiber: 3gSugar: 32gVitamin A: 307IUVitamin C: 0.4mgCalcium: 83mgIron: 2mg
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