Tuesday, February 11, 2014

Revel Bars (aka Rebel Bars)

One of my favorite vintage cookbooks is the Better Homes and Gardens Homemade Cookies Cook Book, 1975 edition.
A recipe I use often, and modified to suit my tastes is a bar cookie called Revel Bars. When I tell people what they are called they never remember it right and instead call them Rebel Bars, which I think the bars find endearing. Also, I enjoyed this photo from the book. I remember my grandma had an oven in that pea-green color.

With an oat-base (I've substituted spelt for some), and a chocolate-nut middle, these bar cookies are addictive. The recipe also makes an entire 9x13" pan full, so it can feed a crowd, or your family for a few days. These bars don't last long in our house. If you want, you can also freeze the baked bars for longer storage.

Revel Bars
230 g unsalted butter (1 cup), room temperature
350 g light brown sugar (~1 & 2/3 cup)
2 large eggs
2 tsp vanilla extract

170 g rolled oats
90 g spelt (or you can sub rolled oats for a total of 260g)
300 g flour (2 1/2 cups)
1 tsp baking soda (zuiverings-zout in NL)
3/4 tsp salt

1- 14 oz can sweetened condensed milk (don't use evaporated milk!)
340 g semi-sweet or dark chocolate (chips, or chopped) (2 cups)
28 g butter (2 Tbsp)
150 g chopped, toasted walnuts (can use hazelnuts or pecans) (1 cup)
2 tsp vanilla extract

With the paddle attachment in a stand mixer (or by hand) cream butter and brown sugar until light and fluffy. Add eggs and vanilla, beat until combined. In another bowl, mix oats, spelt, flour, baking soda, and salt. Stir this into the butter/brown sugar mixture until blended. Set aside.

In a heavy saucepan over low-med heat stir condensed milk, chocolate, and butter. Once smooth, take off heat and stir in vanilla and nuts.

Pat about 2/3 of oat mixture into an ungreased 9x13" baking pan. Spread chocolate mixture over oat layer. Clump remaining oat mixture on top of chocolate layer. Some chocolate will not be covered.

Bake at 350 F (180 C) for 30-33 minutes. Rotate pan half way through baking. Cool, cut into bars.

The condensed milk can be found here in NL at the Rohit store I've blogged about. It is not the same as evaporated milk. Condensed milk has sugar in it, evaporated milk does not.

Yes, evaporated milk costs 10 cents more, because the can is bigger. Funny thing, they are almost exactly the same weight and both described on the cans as 'Rich & Creamy'.

Be a rebel and make these Revel Bars as soon as possible. They are amazing.

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