Friday, January 16, 2015

Revel Bars

I wanted to make some of those cookie bars with sweetened condensed milk and chocolate chips on top, but all the recipes online suggested I use a graham cracker crust. My husband is not a fan of the graham cracker crust, so I decided to improvise. After all, it was the sweetened condensed milk with the chocolate chips in it that I was craving.

I decided to make a cookie crust using oatmeal instead of graham crackers. I got the idea of oatmeal because it's a whole grain, just like graham crackers. Did you know that graham crackers have a whole grain flour, called graham flour in them? In 1855 Sylvester Graham invented this flour because he believed that the popular white flour of his day was unhealthy not just because it was white, but because of the chemical additives in it. I thought it was interesting that even in 1855 there were people who villainized chemicals. It's pretty cool that he went off and invented his own flour because of his concerns.


Yields: 9 x 13 pan
Total time: 40 minutes, plus 2 hours cooling time

1 cup shortening or butter
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3/4 teaspoon baking soda
3/4 teaspoon salt
2 1/2 cups flour
3 cups quick oats (dry)
14.5 ounce can sweetened condensed milk
1 cup chocolate chips


1) Preheat oven to 350 F. Grease a 9 x 13 x 3 inch pan.

2) With an electric mixture, cream together shortening (or butter) and brown sugar. Add eggs, vanilla, baking soda, and salt and beat until combined. Mix in the flour. Using a wooden spoon, stir in the dry quick oats. The dough will be very thick.

3) Press dough evenly into a greased 9 x 13 inch pan. Pour the sweetened condensed milk over the dough and smooth with a spatula. Sprinkle the chocolate chips over the top. Bake at 350 F. for 25 to 30 minutes until the crust is browned.

4) Cool at least 2 hours, and then cut into squares to serve.

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