Chocolate Revel Bars

This makes a large batch of delicious squares. It uses a 10x15 inch jelly-roll pan to feed a crowd. The recipe says cuts into 70 squares, but it depends on how big you cut them. I have made squares similar to these before, and they are delicious! Who doesn't like the combination of a sweet oat base with a rich chocolaty filling? If you would like to halve the recipe, I am sure you could use a 9x13 inch pan. The recipe comes from a source that has never failed me before, the Company's Coming series of cookbooks.

Chocolate Revel Bars
CRUST
1 cup butter or hard margarine, softened
2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose (plain) flour
1 teaspoon baking soda
1 teaspoon salt
3 cups rolled oats
FILLING
1 can (11 ounces/300mL) sweetened condensed milk
2 cups semi-sweet chocolate chips
2 Tablespoons butter or hard margarine
2 teaspoons vanilla extract
1/2 teaspoon salt

1 cup chopped nuts (optional)

Preheat oven to 350◦F. Grease or line a 10x15 inch jelly-roll pan.
CRUST: In a large bowl, cream together the butter and sugar. Beat in eggs and vanilla. Add flour, baking soda, and salt. Stir in rolled oats/ Press 2/3 of mixture into prepared pan.

FILLING: In a heavy, medium saucepan over medium heat, combine all ingredients. Once melted, stir in nuts, if desired. Pour evenly over prepared base. Sprinkle with remaining crust. Bake for 20 minutes, until golden.

Paré, Jean. "Chocolate Revel Bars." Recipe. Jean Paré's Favorites, Volume One, Edmonton Alberta: Company's Coming Publishing Limited, 1988. 191.