Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Peanut Butter-Chocolate Revel Bars

3.5 by 7 people
11K views
Rate me!
  • Yields: 36 bars
  • Prep: 30 mins
  • Bake: 30 mins 350°F

Peanut Butter-Chocolate Revel Bars

Ingredients

Directions

  1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending the foil over edges of pan. Coat foil with cooking spray; set pan aside.
  2. In an extra-large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, the 2 cups peanut butter, and the 2 teaspoons vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Set dough aside.
  3. For filling, in a medium saucepan combine chocolate pieces, sweetened condensed milk, and the 2 tablespoons peanut butter. Cook over low heat until chocolate is melted, stirring occasionally. Remove from heat. Stir in the 2 teaspoons vanilla.
  4. Remove 2 cups of the dough; set aside. Press the remaining dough evenly onto the bottom of the prepared baking pan. Spread filling evenly over dough in pan. Drop spoonfuls of the remaining dough over filling.
  5. Bake for 30 to 35 minutes or until top is light brown. If desired, sprinkle with peanuts. Cool in pan on a wire rack. Using the edges of the foil, lift uncut bars out of pan. Cut into bars.

From the Test Kitchen

To Store:

Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Peanut Butter-Chocolate Revel Bars)

    Per serving:
  • 282 kcal cal.,
  • 16 g fat
  • (7 g sat. fat,
  • 3 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 28 mg chol.,
  • 203 mg sodium,
  • 31 g carb.,
  • 2 g fiber,
  • 20 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...