This year for Thanksgiving even though my hubby and I didn’t get to visit his family, my sweet mother in law made sure to pick me up a copy of BHG 100 Best Cookie recipes. Well as I was reading through it the other morning while eating my breakfast I came across this recipe and decided that I just had to try it! So I dusted off my mixer and pulled out all the ingredients and baked up a batch of these tasty little treats.
Chocolate Peanut Butter Revel Bars
1 c butter
2 c packed brown sugar
2 tsp vanilla
2 1/2 c all-purpose flour
1 tsp baking soda
3 c quick oats
1 14-ounce can (1-1/4 cups) sweetened condensed milk
1 12-ounce package (2 cups) semisweet chocolate pieces
2 tsp vanilla
In a large mixing bowl beat the butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside. In a medium saucepan combine the reserved peanut butter, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla. Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 9×13 baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate. Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut and serve.
And you know what, they were good – if you like chocolate and peanut butter, you should give this recipe a try. But it you really like chocolate and peanut butter, then you might want to double the peanut butter for a more intense flavor.