Rating: 4 stars
114 Ratings
  • 5 star values: 78
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 14

These revel bars are an all-time favorite of many on the Better Homes and Gardens staff. Three layers of chocolatey goodness make this revel bar recipe undeniably delicious. Cut the chocolate revel bars in slices and grab for an on-the-go snack.

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
bake:
25 mins
total:
55 mins
Yield:
About 75 bars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

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  • In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.

  • Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.

  • Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars. Makes about 75 bars.

Tips

Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool; lift bars out of pan on the foil. Place uncut bars in freezer bag or container. Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.

Nutrition Facts

117 calories; fat 6g; cholesterol 14mg; saturated fat 2g; carbohydrates 16g; protein 2g; sodium 52mg.
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