Tuesday, February 23, 2010

Chocolate Revel Bars

The picture above was taken soon after they were done baking, so they were still all warm and gooey. These bars do firm up a bit but stay ultra fudgy. Don't let the large amount of oats in them fool you. These things are quite decadent!

Ingredients for the crust & topping:

3 cups oats (you can use quick cooking but regular work just fine)
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup margarine
2 cups brown sugar, packed
2 egg replacers (Ener-G works great)
2 tsp. vanilla

Ingredients for the fudgy filling:

1 can condensed soymilk
1 1/2 cups chocolate chips
2 Tbsp. margarine
1/2 tsp. salt
1/2 cup walnuts
2 tsp. vanilla

Preheat the oven to 350 degrees and lightly grease a 9 x 13 inch pan.

First, make the crust & topping. In a large bowl, beat together the cup of margarine and brown sugar until fluffy. Mix in the egg replacer and vanilla. In another bowl, combine the oats, flour, baking soda and salt, then stir into the margarine mixture. Put 2/3 of the mixture into the 9 x 13 pan and pat it down well. Set the rest aside.

Now it's time to make the fudgy filling. In a medium saucepan, put the condensed soymilk, chocolate chips and 2 Tbsp. of margarine. Heat it over low heat, stirring constantly, until it's smooth. Remove it from the heat and stir in the walnuts and vanilla. Spread it over the crust in the pan and break up the remaining oat mixture over the top of that.

Bake for 30 to 35 minutes and let cool before serving.