I made these chocolate revel cookie bars for a church picnic. I noticed that everyone was eating my dessert over the others. Needless to say, I felt a little like the rock star of the church picnic. LOL!
I love being able to say that, too! Who cares if these cookie bars aren’t the prettiest thing at the pageant! They taste amazing and that’s all that counts!
1 cup Land O Lakes butter or margarine (I use whichever I have)
2 cups Domino light or dark brown sugar
2 Eggland’s Best eggs
2 teaspoons McCormick vanilla
2-1/2 cups Gold Medal all-purpose flour
1 teaspoon Clabber Girl baking soda
1 teaspoon Morton salt
3 cups Quaker quick oats (can use old fashioned)
14 ounce can sEagle Brand weetened condensed milk
2 cups Hershey semi-sweet chocolate chips (can use milk chocolate)
Optional: 1 teaspoon instant coffee granules
Take 2 tablespoons of butter and set aside to use in filling.
In large mixing bowl, place remaining butter and brown sugar. Beat with an electric mixer until creamy.Add all other dough ingredients and mix again until well combined.
Pat ⅔ of mixture into bottom of greased 9×13 pan.
Place all filling ingredients (including the 2 tablespoons of butter you set aside in step one) in a microwave safe bowl and cook at 30 second intervals, stirring after each, until chocolate is completely melted. If adding instant coffee granules, stir well to make sure coffee granules are dissolved. Pour over crust and spread to the sides.
Drop remaining dough in teaspoon sized drops over the chocolate.
Bake at 350 for 25-30 minutes, or until lightly browned on top. Allow to cool completely before cutting into bars.
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Quick Tip: Make sure to use coffee GRANULES and not coffee grounds.