by: Debbie Dance Uhrig
I am excited as can be that one of my favorite festivals at work is completed. Southern Gospel has brought us some fabulous gospel groups during the twelve night run. We’ve prepared box suppers every night and the reviews have been outstanding! So I’m thinking what would my readers like this week? I decided to feature my friend, Rose’s recipe for chocolate revel bars. She jokingly said, ‘Oh I’ve made these things for years, haven’t you ever had them?’ The answer was no, and I love them. Of course I’m also an oatmeal and chocolate lover.
I’ve made these a couple of times now and I’m going to start by talking about the filling. I don’t know why you couldn’t modify once again and change out the filling. Why not go with peanut butter or butterscotch? As fall approaches I’m thinking we could cause a real ‘upset’ to this bar cookie foundation. I adore the combination of butterscotch with apples. I even have a cake recipe which features this combination. You could try the butterscotch filling with a thin layer of peeled and sliced apples underneath. I would probably toss a bit of cinnamon and sugar on the apples too. But….before you get too creative just make these as the recipe instructs and I am positive you’ll enjoy them.
When I make bar cookies and fudge I always take extra steps in preparing the baking pans. Usually I reach for a metal 9 x 13 baking pan. Why? It will give you more ‘even’ pieces when you get ready to cut the dessert. With a glass Pyrex you are going to have 4 corner pieces that may not be good enough to serve. Next, line you bakeware not only across the bottom but on all sides. Spray the pan and then fill with the dish. After the baking is complete and the bars have cooled, lift the dessert out using the aluminum foil. You will be able to pull the sides down and achieve a very nice ‘cut’ on the bars. This will increase your yield. When I make these bars I can usually count on about 32 bars. Not only does the foil make the cutting nicer, but clean-up is quick. Lastly, the pan is protected, lengthening the longevity of your bakeware, much like parchment paper. In fact you could use parchment paper if you chose to.
Notice you will need to grab a can of sweetened condensed milk. Try getting this at a large retail store like the big ‘W’. The price for this product will be a dollar or more less if you purchase their store brand.
Personally I am ready to embrace the cooler temperatures of fall, apple pies, baking, campfires and football! Yes, my friends, I am getting pretty creative with our bleacher dinners. Here in southern Missouri it’s not unusual to drive 1 1/2 hours to a football game. My husband, Ervin, doesn’t bark too much about my meals for the road. It is definitely healthier and truly more fun. What better way to express your love for your family!
Everyone has been calling us to see if we felt the earthquake here in Branson West? The answer is YES. I was still in bed at the time, but we were all shaken a bit. One only wonders what will be next these days.
Let’s enjoy this beautiful weather, less humidity, sunshine and the fact that we rolled out of bed this morning!!! If we’re moving it’s a blessing. Simply yours, The Covered Dish. www.thecovereddish.com
Chocolate Revel Bars
1 cup butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon sale
1 teaspoon baking soda
3 cups oatmeal
Cream butter and sugar. Beat in eggs and vanilla. Add dry ingredients, lastly the oatmeal. Pat 2/3 of oat mixture into sprayed 11 x 15 baking pan. Pat in with your hands or a spatula. The remaining dough will be used last after the filling.
Filling:
1 can sweetened condensed milk
1 (12 oz.) bag milk chocolate chips
2 tablespoons butter
1/2 teaspoon salt
2 teaspoons vanilla
Combine all filling ingredients except for vanilla. In a small saucepan melt over low heat on the stovetop or microwave. Mix in vanilla after removing from the heat, stirring until totally smooth.
Spread/pour chocolate filling evenly over the oatmeal bottom. Using the remaining dough sprinkle crumbles over the chocolate fill. Bake at 350 degrees for 25-30 minutes. This definitely works best when the baking pan is lined with aluminum foil. I like to bake until the top crumble has a light browning. If it doesn’t the center tends to be a bit gooey.
