I basically love anything with chocolate, so when my friend posted a recipe for chocolate revel bars on Facebook, I had to exercise self control and not jump up and make them. Then a friend reposted them. Then another friend liked the post. I decided the Facebook gods were determined to flood my feed with pictures of fudgy oatmeal goodness. What can you do when the Facebook gods are against you? I jumped up and made me some chocolate revel bars. Sorry not sorry.
These bars come from 12 Tomatoes. The recipe is simple, and the result is positively decadent. Basically, you’re making an oatmeal cookie, coating it in fudge, and then crumbling more oatmeal cookie on top. What’s not to like?
Start by creaming your sugar and butter. The egg and vanilla comes next to give you a slightly wet base. This is where the buttery goodness comes from!
Then you’ll add the dry ingredients. This would be the oats, flour, baking soda, and salt. The dough will be kind of crumbly, and you might have trouble not eating it before it gets baked (or is that just me?).
Then take 2/3 of that buttery dough and spread it evenly in your greased 9×9 pan.
If you are fancy and have a double boiler, you can melt your chocolate chips that way. I’m not fancy, so I use a microwave safe bowl and microwave the chips for 30 seconds at a time. After 30 seconds, remove them from the microwave and stir them. Repeat this until you have a bowl full of smooth chocolate.
Then, add your sweetened condensed milk to this mixture (you are basically making fudge). You’ll pour this mixture over the dough in the pan and gently move the pan around to make sure the fudge spreads around evenly. Then you’ll lick the bowl, because fudge is amazing and does not contain salmonella!
Last step is to use the rest of the dough to drop over the top, slide the pan into the oven, and bake at 350° for 25-30 minutes.
Enjoy your crumbly, fudgy, buttery revel bars!