Gooey, fudgy, rich, crisp and awfully addictive, revel bars combine all of the ideal characteristics of cookies and dessert bars into one sinful square. Despite being a little bit messy, the glistening layer of chocolate that sits atop the think and chewy oatmeal cookie base is simply worth every calorie. To add to that, these particular ones are topped with marshmallows and graham crackers to bring an extra sense of nostalgia that evokes ecstasy in every single bite.
Recipe
Yields 32 squares
~ Ingredients ~
Oatmeal Base
200 grams unsalted butter
400 grams brown sugar
2 large eggs
2 teaspoons vanilla extract
300 grams all-purpose flour
1 teaspoon baking soda
280 grams quick-cooking oats
3 packs or 90 grams crushed graham crackers
Chocolate Layer
30 grams unsalted butter
400 grams sweetened condensed milk
280 grams semi-sweet chocolate chips
2 teaspoons vanilla extract
Topping
80 grams semi-sweet chocolate chips
1 pack or 40 grams mini marshmallows
1 pack or 30 grams graham crackers, lightly crushed
~ Procedure ~
Preheat the oven to 350°F
Using an electric stand mixer with the paddle attachment, cream the butter and sugar together.
Incorporate the eggs one at a time then add the vanilla extract.
Slowly add in the all-purpose flour, oats and graham crackers.
Set aside 1 cup of the base for the topping and divide the rest in half.
In a medium saucepan, mix together the butter, condensed milk, chocolate chips and vanilla extract until completely melted.
Divide the chocolate layer into two equal portions.
In 2 8”x8” square pans, use a spatula to evenly pack the oatmeal base on the bottom.
Pour the chocolate layer on top and spread it around.
Sprinkle the oatmeal base that was set aside on top of the chocolate layer.
Top with more chocolate chips, marshmallows and graham crackers.
Bake for 25 minutes or until the sprinkled oatmeal is lightly browned.
Let it cool in the refrigerator, cut into equal squares and enjoy!