It’s that time of year when holiday baking and menu planning begins, and almost every menu has to have at least a few sweet treats included. 100 Best Cookies by Better Homes & Gardens is a great book full of delicious looking cookies – and what better holiday treat is there than a scrumptious cookie?
The cover of this collection of cookie recipes displays a full selection to please almost anyone. From iced sugar cookie cutouts, to shortbread, to spiced Chai crescents – yum! I decided I needed a little more chocolate in my life, and decided to try the Chocolate Revel Bars. Read my notes below to see what I thought of this recipe.
Chocolate Revel Bars
Yield: 75 bars
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
1 cup butter or margarine
2 cups packed brown sugar
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 14 ounce can (1-1/4 cups) sweetened condensed milk
1 12 ounce package (2 cups) semisweet chocolate pieces
1 cup chopped walnuts
2 teaspoons vanilla
1. 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.
2. 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.
3. 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.
4. 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.
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.
Recipe Source: Better Homes & Gardens 100 Best Cookies
These bars were tasty. With a bottom layer of oatmeal crust and a thick, creamy chocolate middle, topped with more crunchy oatmeal topping – they were really good with a glass of milk. They were easy to slice and freeze very well.
Did this recipe deserve the cover spotlight?
While these bars were good, they weren’t the best chocolate cookie bar I’ve tasted. I may have overcooked mine a bit, which made the topping extra crunchy. I also left out the nuts that the recipe called for, but they would add more flavor. You could easily customize this recipe to suit your own tastes too – try different nuts, flavor extracts, the possibilities are endless.