Sweet, chewable and full of rich chocolate, these classics Revel bars They are the last indulgence! A butcosa oat cookie base combines perfectly with a fauded chocolate filling, which makes these bars an easy and complicating delight of the crowd.
Revel bars are a nostalgic favorite, which combines comforting flavors of oatmeal cookies and chocolate candy in a delicious bite. These bars are perfect to share, whether it is baking for a family reunion, a meal or simply in the case. With their chewable texture and irresistible layers, they are obliged to become a reference recipe in their baking rotation!
Why will you love this Revel bars recipe?
- Simple ingredients. You are likely to have most of these basic pantry products!
- Easy to do. Special equipment is not required, just mix, cape and bake.
- Perfect texture. A chewable oat base with a rich and fat color filling.
- Customizable Add nuts, exchange chocolates or sprinkle with sea salt for a turn.
- Great for any occasion. These bars are ideal for meals, baking sales or simply a cozy home gift.
What you will need
For amounts of complete ingredients and instructions, See the recipe card below.
- Flour for all use – Measure by weight or use the spoon and the sweeping method for precision.
- Baking soda
- Salt
- Butter without salt – Let this soften at room temperature before mixing.
- Brown sugar – I like light brown sugar here, but you can use dark brunette sugar (or a mixture) if you want a stronger molasses.
- Eggs – Let them reach room temperature for an easy mixture.
- Vanilla extract
- Oatmeal -Use oatmeal rolled to the old for that chewable firm texture.
- Sweetened condensate milk – Do not confuse this with evaporated milk, which is not sweetened.
- Semi -chocolate – Use a good quality chocolate to get the best flavor and soft fusion. A chopped bar or discs will melt more easily than most chocolate sparks.
Tips for success
- Measure accurately. Use a kitchen scale for flour and oats if possible. The overload can make the bars dry.
- Use ambient temperature ingredients. This helps everything mix evenly, especially butter (which should be softened) and the eggs.
- Don’t do too much. The bars must be brown at the top but still slightly soft in the center. They will reaffirm as they cool.
- Align the pan. The parchment paper makes it easier to lift and cut the bars cleanly.
- Use good quality chocolate. If you wear chocolate chips, opt for brands with less stabilizers for softer fusion.
Variations
- Walnut touch – Add 1/2 cup of chopped nuts, nuts or almonds to the mixture of oatmeal or sprinkle above before baking.
- Espresso kick – Stir 1 teaspoon of espresso powder in the chocolate filling to obtain a deeper flavor.
- Salty chocolate -Solve the squamous sea salt on the bars after baking for a Sweet-Salty contrast.
- Different chocolate – Exchange the semi -aele for dark chocolate, milk or even white chocolate for a touch of unique flavor.
- Service suggestion – These bars are delicious by themselves, but even better a little heated with a tablespoon of Vanilla ice cream or a drizzle of caramel sauce.
How to store
- Ambient temperature: Store in a hermetic container for up to 4 days.
- Fridge: Keep up to a week if you prefer firmer bars. Let the bars feel at room temperature for a few minutes before eating to soften slightly.
- Freezer: Wrap the bars individually in plastic wrap and freeze in a hermetic container for up to 3 months. Distrust at room temperature before serving.
- Footprint Council. You can prepare these bars a day in advance and store them in a hermetic container to maintain their freshness.
Get the recipe:
Revel bars
These Revel bars have a chewable oat cookies base and a rich chocolate filling, which makes them a simple but indulgent dessert. They are easy to do and perfect for sharing!
For bars:
- 2 1/2 Cups (300 gram) flour for all use
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 gram) butter without salt, softened
- 2 Cups (400 gram) Morena sugar firmly full
- 2 big eggs
- 2 teaspoons Vanilla extract
- 3 Cups (297 gram) Ancient rolled oats
For chocolate filling:
- 1 14 ounces can (397 gram) sweetened condensate milk
- 2 Cups (340 gram) semi -chocolate, rough
- 2 tablespoons (28 gram) butter without salt
- 1 teaspoon Vanilla extract
- 1/4 teaspoon salt
Prevent your screen from getting dark
To make the bars:
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Preheat the oven at 350 ° F (175 ° C). Grease a 9 × 13 inches baking sheet or align with scroll paper.
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In a medium bowl, mix flour, sodium bicarbonate and salt.
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In a large bowl, criticize butter and brown sugar until they are light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract.
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Gradually add the dry ingredients to wet ingredients, mixing until they are combined. Add the oats until it is distributed evenly.
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Press approximately two thirds of oats in the prepared pan, extending it evenly. Put aside the remaining mass.
To make the filling and assemble:
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In a medium saucepan over low heat, combine sweeping milk, chocolate and butter. Stir frequently until it is soft and melted. Remove from heat and add vanilla extract and salt.
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Pour the chocolate filling on the base and extend to cover. Crumo the remaining oatmeal over.
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Bake for 25-30 minutes, or until the upper part is golden and the edges are established. The center will still look slightly soft, but it will be reaffirmed as it cools.
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Let the bars cool completely in the pan before cutting into squares or bars.
- Store in a hermetic container at room temperature up to 4 days.
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