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5 from 4 votes

Chocolate Peanut Butter Revel Bars

Great for large gatherings! These bars are easy to make, travel well and are delicious.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Servings: 36
Author: Tricia

Ingredients

For the Crust:

  • 1 cup smooth peanut butter (not natural)
  • 1 cup unsalted butter room temperature (8 ounces or 226g)
  • 2 cups light brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 2 cups quick cooking oats
  • 1 cup old fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt

For the Chocolate Layer:

  • 10 ounce bittersweet chocolate chips about 1 ½ cups (I used Ghirardelli 60% cacao or semi-sweet is fine too)
  • 14 ounce can sweetened condensed milk
  • 1 ½ teaspoons pure vanilla extract
  • 2 tablespoons unsalted butter

Instructions

  • Preheat oven to 350°F.  Set aside a 15x10x1-inch pan (un-greased).
  • In a large mixing bowl beat together 1 cup of butter and 1 cup peanut butter until creamy – about 30 seconds. Add the brown sugar and beat on medium speed until blended. Mix in the eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla and mix until blended.
  • In a medium bowl combine the oats, flour, baking soda and salt. Add the flour mixture to the butter and sugar mixture and blend on low until all the dry ingredients are incorporated. Scrape the sides and blend one more time until a crumbly dough forms. Set aside.
  • In a small saucepan combine the chocolate chips, sweetened condensed milk and butter. Heat on medium low just until the chocolate is melted, stirring frequently. Remove from the heat and stir in 1 ½ teaspoons vanilla.
  • Press ¾ of the crumb mixture into the bottom of a 15x10x1 inch uncreased baking pan. Spread the warm chocolate mixture on top. Crumble the remaining oat mixture on top in clumps leaving some chocolate layer peeking through. Press down gently to make the top a little more even. Bake at 350°F for 25 minutes or until the top is very lightly browned. Cool and cut into bars. Store in an airtight container.

Notes

(Recipe adapted from Better Homes and Gardens Cookbook)