Best 5 Chocolate Nut Revels Recipes

CHOCOLATE REVEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.
• In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla.
• Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.
• Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.

CHOCOLATE REBEL BARS

Steps:

• Preheat the oven to 350 degrees.
• Line a 15 x10 x 1inch baking sheet with heavy duty foil.
• In a large mixing bowl, beat one cup of butter until light and fluffy. Add to this half the flour. Then add the brown sugar, eggs, 2 teaspoons of vanilla extract and the baking soda. Beat this until it's well combined, scraping down the sides of the bowl as needed. After this is well mixed, add in the remaining flour and stir well. Add in the oats and stir well again. This dough will be very stiff. Set the mixture aside.
• In a small saucepan, heat the chocolate chips, the can of sweetened condensed milk, and 2 tablespoons of salted butter over low heat, stirring often. Heat just until all the chocolate is melted, then remove from heat and stir in 2 teaspoons vanilla extract.
• Take about 3 1/2 cups of the dough and press it evenly into the bottom of the foil lined baking sheet. Then pour the chocolate filling over the top, and spread it evenly almost to each edge. Drop the remaining dough by teaspoonfuls over the top of the chocolate layer.
• Bake at 350 degrees for about 25 minutes or until the dough on top is lightly browned. (The chocolate layer will still look a little moist.) Cool in the pan on a wire rack. Remove from the pan, by gently pulling up the foil edges. Cut into bars and store in the fridge.

CHOCOLATE NUT REVEL

Steps:

• Melt chocolate chips, stir in chopped nuts.
• Set aside and let cool.
• Cream butter, sugar, salt and vanilla.
• Blend in flour.
• Add chocolate nut mixture.
• Stir with a fork just enough to revel chocolate into white mixture.
• Drop by teaspoonfuls onto an ungreased cookie sheet.
• Flatten to 1/4 inch with the bottom of a glass greased with butter and dipped into sugar.
• Bake at 350° 10-12 minutes, do not overbrown.
• White part should be just very lightly browned.

CHOCOLATE NUT REVELS

Steps:

• 1. Preheat oven to 350 degrees. In double boiler, melt chocolate and mix in finely chopped pecans. Let cool.
• 2. In mixing bowl, cream butter, sugar, salt and vanilla.
• 3. Gradually add flour and mix thoroughly.
• 4. Carefully revel chocolate nut mixture into dough (cookies should look marbled when on cookies sheet)
• 5. Drop by teaspoonful on cookie sheet. Grease the bottom of a glass and dip in sugars. Gently press cookie dough down with glass (makes them marbled)
• 6. Bake at 350 degrees for 10 to 12 minutes. Let cool and enjoy!

CHOCOLATE REVEL BARS

Steps:

• Using a double boiler melt chocolate chips in with the condensed milk and margarine.
• Add vanilla and set aside until cookie batter is ready.
• Cream butter and brown sugar together.
• Add eggs and 2 teaspoons vanilla and mix.
• Sift together flour, salt, and baking soda.
• Add along with oatmeal and optional nuts to egg mixture.
• Mix just until blended.
• Press 2/3 of this mixutre onto bottom of greased 11x15 jelly roll pan or if you like them thicker, a 9x13 baking dish.
• I found it easier to press if I wet my hand just a little. The batter didn't stick to my fingers.
• Pour chocolate mixture over oatmeal mixture and spread.
• Grab remaining cookie mixture and crumble over the chocolate.
• Bake at 350 degrees for 20-25 minutes. Should be a nice golden brown color.