Dolce Mangia
Sweet Eats
Chocolate Revel Bars

1  c butter or margarine
2  c packed brown sugar
2  eggs
2  t vanilla
2 1/2  c all-purpose flour
1  t baking soda
3  c quick-cooking rolled oats
1  14 oz can (1 1/4 c) sweetened condensed milk
1  12-ounce package (2 c) semisweet chocolate pieces
1  c chopped walnuts
2  t vanilla

Set aside 2 T 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 t vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.
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 t vanilla.
Press two-thirds (about 3 1/3 c) 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 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.
Make-Ahead Tip: 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.

Time: 45 minutes   Makes: 50

I first tried these in 2007. They became a quick favorite. They freeze very well too. The instructions say they can be frozen up to 1 month but I have kept them frozen for 3 months and they were fine. The original recipe can be found at: recipedetail.jsp?recipeId=35271.

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