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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Dark Chocolate Revel Bars

Makes: 16 servings Yield: 36 bars
Prep 25 mins Bake 350°F 25 mins to 30 mins
Dark Chocolate Revel Bars
Ingredients
  • 2 16 1/2 ounce packages  refrigerated chocolate chip cookie dough
  • 2  cups  rolled oats
  • 1  cup  red and green candy-coated milk chocolate pieces
  • 1 14  ounce can  sweetened condensed milk
  • 1 1/2  cups  dark chocolate pieces
Directions

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan; set aside. In a large bowl stir together the cookie dough, oats, and candy-coated chocolate pieces. Press two-thirds of the dough into the bottom of the prepared baking pan; set aside.

2. In a medium saucepan combine the condensed milk and dark chocolate pieces. Heat over low heat until chocolate melts, stirring occasionally. Pour over dough in pan, spreading evenly. Dot remaining dough mixture on chocolate mixture.

3. Bake for 25 to 30 minutes or until top is light brown. Cool in pan on a wire rack. Use foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars.

From the Test KitchenTo 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 (Dark Chocolate Revel Bars)
  • Servings Per Recipe 16,
  • cal. (kcal) 252,
  • Fat, total (g) 10,
  • chol. (mg) 11,
  • sat. fat (g) 5,
  • carb. (g) 36,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 13,
  • pro. (g) 4,
  • vit. A (IU) 49,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 74,
  • Potassium (mg) 180,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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