CHOCOLATE REVEL BARS
These are from BH&G's Chocolate Cookbook. A fantastic bar cookie. Soft, moist and creamy. A big hit with family and friends
Provided by Iron Bloomers
Categories Bar Cookie
Time 55m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 350°.
- Pan required is ungreased 15x10-inch jelly- roll pan.
- Stir together flour, oats, baking soda and salt; set aside.
- In large bowl, cream 1 cup butter and brown sugar till fluffy; beat in eggs and vanilla.
- Stir in dry ingredients, mixing till completely combined.
- In a heavy saucepan, combine chocolate chips, condensed milk and the 2 tablespoons butter.
- Cook and stir over medium-low heat till chocolate and butter have melted.
- Remove from heat; stir in nuts and vanilla.
- To assemble, pat 2/3 of dough into pan (damp fingers work best). Spread chocolate mixture over dough.
- Take remaining dough and "dot" chocolate with small bits till it's all used up.
- Bake at 350° for 25-30 minutes. DO NOT over bake.
- Chocolate will still look moist.
- Cool on wire rack.
- Cut into squares.
- Store in an AIRTIGHT container!
CHOCOLATE REVEL BARS
Old Fashioned Chocolate Revel Bars have a rich chocolate fudge layer sandwiched between two buttery oatmeal cookie layers.
Provided by Mary
Categories Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Whisk together the oatmeal, flour, baking powder, and salt in a medium bowl, set aside.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla until well combined. Stir the dry ingredients into the wet and mix until well combined. Set aside.
- In a medium saucepan, combine the chocolate chips, condensed milk, and butter. Heat together over low heat until melted, stirring until smooth. Remove from heat. Stir in nuts and vanilla.
- Press half of the oat mixture in the bottom of a greased 9 x 13 inch baking pan. Spread the chocolate mixture on top. Crumble the remaining oat mixture over the top. Bake for 25 minutes or until lightly browned. Cool and cut into squares.
- Store tightly covered at room temperature for several days or freeze up to several weeks.
Nutrition Facts : ServingSize 1 bar, Calories 161 kcal, Carbohydrate 21 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 103 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 3 g
CHOCOLATE REVEL BARS
These revel bars are an all-time favorite of many on the Better Homes and Gardens staff. Three layers of chocolate and sweet oatmeal flavors make this cookie bar bar recipe undeniably delicious. Cut the chocolate revel bars in slices and grab for an on-the-go snack.
Provided by BHG Test Kitchen
Time 55m
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : Calories 117 kcal, Carbohydrate 16 g, Cholesterol 14 mg, Protein 2 g, SaturatedFat 2 g, Sodium 52 mg, Fat 6 g, UnsaturatedFat 0 g
CHOCOLATE-CARAMEL REVEL BARS
These indulgent bars are where ooey-gooey meets chewy--with the tastiest results! Betty Crocker™ chocolate chip cookie mix (with oats added for a perfectly chewy texture) gets dolloped with fudgy chocolate and caramel, and baked into a classic bar that no one will be able to resist.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In large bowl, mix cookie mix, butter and egg until soft dough forms. Stir in oats and caramel bits until blended. Remove 3/4 cup of the cookie dough; set aside. Press remaining dough evenly in bottom of pan.
- In 1-quart saucepan, heat chocolate chips and condensed milk over low heat 2 minutes, stirring frequently, until chocolate is melted and mixture is smooth. Spread mixture on top of cookie base. Break remaining cookie dough into small pieces, and sprinkle over top.
- Bake 34 to 38 minutes or until golden brown. Cool completely, about 2 1/2 hours.
- Cut into 4 rows by 4 rows. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Bar, Sodium 200 mg, Sugar 33 g, TransFat 0 g
CHOCOLATE REVEL BARS
Chewy, bar type cookies loaded with fudgy filling. A family favorite.
Provided by Holly
Categories Desserts Cookies Chocolate Cookie Recipes
Time 1h5m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.
- In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla.
- Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.
- Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 50.7 g, Cholesterol 43.9 mg, Fat 16 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 8.6 g, Sodium 292.9 mg, Sugar 32.7 g
CHOCOLATE NUT REVEL
These cookies melt in your mouth, they're just wonderful. I got this recipe from the mother of a good friend.
Provided by Hey Jude
Categories Drop Cookies
Time 42m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Melt chocolate chips, stir in chopped nuts.
- Set aside and let cool.
- Cream butter, sugar, salt and vanilla.
- Blend in flour.
- Add chocolate nut mixture.
- Stir with a fork just enough to revel chocolate into white mixture.
- Drop by teaspoonfuls onto an ungreased cookie sheet.
- Flatten to 1/4 inch with the bottom of a glass greased with butter and dipped into sugar.
- Bake at 350° 10-12 minutes, do not overbrown.
- White part should be just very lightly browned.
CHOCOLATE MOUSSE
Each mouthful of this dessert is a marvel: as light as a meringue pie topping, but with the eggy silkiness of a creamy chocolate custard. This mousse has a particularly airy texture, but is still a little rich from the bittersweet chocolate, which makes it the ideal not-too-sweet dessert. Because the mousse develops an even deeper flavor over time, it's perfect for parties. You can make it up to five days ahead of time and serve it straight from the refrigerator.
Provided by Genevieve Ko
Categories custards and puddings, parfaits and trifles, dessert
Time P1DT20m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Bring an inch of water to a boil in a medium saucepan. Combine the cream and chocolate in a large heatproof bowl. When the water boils, turn the heat to low so the water is barely simmering or just steaming. Set the bowl over the saucepan and melt the chocolate, gently stirring with a whisk now and then.
- While the chocolate melts, whisk the egg whites in a clean bowl using a stand mixer or electric hand mixer on medium speed. When the whites are foamy, add the sugar in a slow stream while whisking. Continue whisking until stiff peaks form. The whites should look glossy but not dry, and, when you lift the whisk from the mixture, a peak should form in the bowl and hold.
- Once the chocolate has melted completely, turn off the heat but leave the bowl over the saucepan. Holding the bowl with a kitchen towel, add the egg yolks one at a time, whisking after each addition. If the mixture looks broken, remove the bowl from the saucepan, cool for a minute, then add 1 tablespoon cream and whisk just until shiny and smooth. Whisk in the vanilla. (Don't worry if it still doesn't look completely smooth. It will come together in the next step.)
- Add a quarter of the beaten whites to the chocolate mixture and stir gently with a flexible rubber spatula until incorporated but still a little streaky. This will make it easier to fold in the remaining whites to create an airy mousse by gradually lowering the temperature of the chocolate (tempering) and making the mixture loose.
- Add the rest of the whites and fold them in by running the spatula from 12 o'clock on the bowl to 6 o'clock, then scooping up the chocolate on the bottom and gently folding it over the whites as you move toward 9 o'clock. Rotate the bowl 90 degrees and repeat. Continue folding just until the last streak of white disappears. It's OK if there are a few lumps of whites left. It's better to not deflate the batter by folding too much.
- Scoop into a pretty bowl or into individual cups or bowls for serving if you'd like. Otherwise, keep it in the mixing bowl. Refrigerate the mousse uncovered until cool, then cover and refrigerate for at least 4 more hours and preferably 24. The covered mousse can be refrigerated for up to 5 days.
- If you'd like to serve the mousse with whipped cream, whisk heavy cream until soft peaks form. A cup or two of heavy cream is plenty for this amount of mousse. Serve the mousse cold, straight from the refrigerator, with the whipped cream.
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