Back to my chocolate and oatmeal dessert kick…healthy? Ehhhh, not so much. But wonderfully – buttery, ooey-gooey, milk- chocolatey bars…yes. Definitely. And so worth it. This favorite recipe is not one my own, but comes from Mandy’s Recipe Box.
The first time I remember having these sweet treats was back in my tween years. I was simply in awe of these bars. Questions raced through my mind such as: How have I not known of these? When will I have them again? Who can make them? After I had them during a weekend volleyball tournament, I requested them for every volleyball treat thereafter.
Then, I started noticing them appearing on an array of platters – noticeably those at funerals. They are something I often a staple dessert that I think of for church potlucks, banquets, and funerals, too. A few years later, I realized the name was not “Rebel Bars” but “Revel Bars.” I get it now 🙂 Simply irresistible.
- 1 c. butter, softened
- 2 eggs
- 2 c. brown sugar
- 1 t. salt
- 1 t. baking soda
- 2½ c. flour
- 2 t. vanilla
- 3 c. quick oatmeal
- Fudge layer:
- 1 can (14 oz) Sweetened Condensed Milk
- 1 pkg. milk chocolate chips
- 1 T. butter
- ½ t. salt
- Bottom layer:
- Cream together the butter, brown sugar, and eggs. Add the vanilla. Add the salt, baking soda, and flour. Mix together. Add oats and mix well.
- Press ⅔ of the dough into a greased jellyroll pan (10 x 15) with edges.
- To make the Fudge layer:
- Put all sweetened condensed milk, chocolate chips, butter, and salt into a microwave safe bowl, and microwave for 1 minute and stir. Continue cooking at 30 second intervals and stirring until melted.
- Pour over the dough and spread out.
- Sprinkle the rest of the leftover dough over the fudge.
- Bake at 350 degrees for 20 minutes.