Filled with oatmeal and butterscotch, these classic Revel Bars get an extra dose of deliciousness from two kinds of chocolate chips. Fudgy, chewy, chocolate-y dessert bar perfection!
1cupunsalted buttersoftened to room temperature (divided)
2cupslight brown sugarpacked
1teaspoonbaking soda
2large eggs
2teaspoonvanilla extract
2cupsall-purpose flour
3cupsquick cook oats
1cansweetened condensed milk14 ounce
¾cupbutterscotch morsels
½cupdark chocolate chips
¼cupmilk chocolate chips
Instructions
Preheat oven to 350 degrees F. Line a 15x10x1-inch cookie sheet with parchment paper. Set aside.
Beat all but 2 Tablespoons of softened butter with brown sugar. Add baking soda, eggs and vanilla extract, beat until combined. Add flour and oats.
In a small pan, heat the condensed milk over low, stirring constantly. Add in 2 Tablespoons butter and all the morsels. Continue to stir on low heat until everything is melted and smooth. Remove.
Press 2/3 of the cookie dough into bottom of an prepared baking sheet. Keep pressing with your fingertips, it all fits, honest, it will be a thin layer! Pour chocolate sauce over dough, spreading evening, but not all the way to the edges.
Drop remaining dough by teaspoon over chocolate sauce, do not spread.
Bake in a 350 degree oven for 25-28 minutes. Cool and cut into bars. ENJOY!
Notes
Cookie Sheet- make sure your cookie sheet has at least a 1-inch lip.
Cool Bars completely before cutting. This allows the chocolate fudge to set up firm.
STORAGE: Store bars at room temperature in an airtight container. Or freeze bars for up to three months in airtight freezer safe container.