Chocolate Revel Bars

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Dietary: Kosher, Peanut-Free, Vegetarian, Whole Grain

The 2017 Illinois State Fair Cookie Contest winning entry! These chocolate bars will be your new go-to sweet treat.

Prep: 20 min
Total Time: 45 min
Yield: 48 bars


  • 1 stick salted butter, softened
  • 2 cups dark brown sugar
  • 2 eggs, large or extra large
  • 1/2 tsp. caramel sauce
  • 2 tsp. vanilla
  • 2 1/2 cups Hodgson Mill All Purpose White Flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups Hodgson Mill Gluten Free Quick Rolled Oats
  • 6 oz. semi-sweet chocolate chips
  • 6 oz. butterscotch chips
  • 15 oz. can sweetened condensed milk
  • 2 Tbsp. butter
  • 1/2 tsp. salt
  • 1 cup toasted pecans, chopped
  • 2 tsp. vanilla


  • Bar Dough: Cream softened butter with brown sugar until light and fluffy. Blend in eggs and flavorings. Sift together the flour, soda nd salt and blend into the creamed mixture. Stir in the oatmeal. Spray an 11x17 sheet cake pan with cooking spray. Divide the dough in 2/3 and 1/3 sections (reserve approximately 1 1/2 cups). Spread the 2/3 amount evenly on the prepared pan. Set aside.
  • Chocolate Filling: Measure the chocolate and butterscotch chips, sweetened condensed milk, and butter into a medium size glass bowl. Microwave on high for one minute. Stir the mixture and microwave additional seconds as needed to melt the chips and butter. Stir in the salt and vanilla until smooth and well mixed. Spread over the bar dough and sprinkle the pecans evenly over the chocolate filling. With a small spoon and table knife, drop lumps of the remaining 1/3 dough on top of the filling, leaving areas of the filling visible in between the dough drops.
  • Bake in pre-headed 350 degree oven for 22 to 25 minutes until top is golden brown. Cool on a wire rack. Cut into bars.