Monday, May 12, 2014

Chocolate Peanut Butter Revel Bars - SRC

Now that grilling and barbecue season is upon us, it's time for a great dessert for a picnic, potluck, or holiday party.  
Oh, who am I kidding?  
I'm always up for a great dessert, special event or not.  

This is a perfect cookie/treat for a crowd, because they're so rich, you can cut them into small bars and serve plenty of folks. I found this gem of a recipe on my blog assignment for the Secret Recipe Club this month, It Bakes Me Happy. (isn't that the cutest blog name??) 

Emily is an amazing baker and full-time mom who has a serious sweet tooth and loves chocolate. I know we'd be great friends. :)  She has so many recipes I'm anxious to make, like Turtle Muffins Pistachio Gelato (I totally almost made this, but after I bought the pistachios, I couldn't resist just eating them out of the bag. I hadn't had them in such a long time. And MAN, are they good. But next time I'm making the gelato), and Heavenly Hash Brownies. Plus many, many more great choices. 

But I couldn't resist the Chocolate Peanut Butter Revel Bars. 

So here's the breakdown: an incredible oatmeal peanut butter cookie dough crust, a rich, almost fudge-like chocolate center, and more cookie dough on top.  Bake it to a light golden brown, and you're done. Simple, and ohhhhhhh, so delicious.  It's a good thing I made them for a home-school mom's group, or I would have eaten even more of them.  As it is, I ate way more than my share.  Sigh. Another week of weight-loss failure.

So anyways, I love these bars and I love Emily's blog and I hope you'll go visit her and check out all her awesome treats.  

Chocolate Peanut Butter Revel Bars

3/4 cup butter, room temperature
1/4 cup creamy peanut butter
2 cups brown sugar, packed
2 large eggs
2 tsp. vanilla, divided use
2 1/2 cups all purpose flour
1 tsp. baking soda
3 cups oats, old fashioned
1/2 cup peanut butter
1 (14 oz) can sweetened condensed milk
1 (12 oz) package semi-sweet chocolate chips

  1. Preheat oven to 350° F. 
  2. In the bowl of a stand mixer, beat the butter and 1/4 cup peanut butter on medium speed for 30 seconds. 
  3. Add the brown sugar and beat until well mixed.
  4. Beat in eggs one at a time and then 1 tsp. vanilla
  5. In a large bowl stir together the flour, baking soda, and oats.
  6. Gradually stir the dry mixture into the peanut butter mixture; set aside
  7. In a medium saucepan, combine the 1/2 cup peanut butter, sweetened condensed milk and chocolate chips.
  8. Cook over low heat until the chocolate melts, stirring occasionally.
  9. Remove from heat and stir in remaining 1 tsp. vanilla. 
  10. Press two-thirds of the oat mixture into the bottom of an ungreased 13 x 9" pan.
  11. Spread the chocolate mixture on top of that.
  12. Using your fingers, crumble the remaining oat mixture over the top.
  13. Bake for 20-25 minutes or until the top is lightly browned. 
  14. Remove from oven and cool on a wire rack.  
  15. Slice and serve.
Source:  It Bakes Me Happy, originally adapted from BHG 100 Best Cookies

P.S. These go GREAT with a big glass of milk.  

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