I posted this on Instagram some months ago:
…with the caption:
Matututunan din kitang gawin, I swear! #revelbar #purpleoven #PurpleOvenRevelBar #nextchallenge
Randy is not fond of pastries, but he is a fan of anything Purple Oven! And Purple Oven’s revel bars is one of his absolute favorites.
I have tried baking revel bars thrice already—the first time I did, it tasted good but it was too soft that we had to scrape it from the baking pan. The second time, I overbaked it and there was too little chocolate.
But on the third time…ehem…ferpek na raw! It was so perfect that on the joint birthday celebration of our driver Dodong and Brain Train faculty Pao, my revel bars were on the verge of extinction even before the party began!
Happy birthday Pau and Dodong!!!
Lemme share with you my revel bars recipe:
- 3.5 cups instant oats (if you don’t have instant oats or quick cooking oats, you may put your rolled oats in a blender)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup/1 whole pack butter or magarine, softened
- 2 cups brown sugar
- 2 large eggs (or 3 medium eggs)
- 1 tablespoon vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 2 cups semisweet chocolate chips (use Nestle or Hershey’s—don’t scrimp on this because this is what makes the revel bars delicious!)
- 2 tablespoons butter
- 1/2 teaspoon salt
- 3/4 cup chopped nuts (you may use cashews, peanuts, or almonds)
- Preheat oven to 175 degrees Celcius. Line a 9×13 inch baking pan with wax paper or aluminum foil. Grease it lightly.
- In a bowl, combine and mix 1 cup butter (or 1 whole regular butter) and brown sugar until they are well mixed and wala nang bukul-bukol. Add the eggs and vanilla.
- In a smaller bowl, mix the flour, oats, baking soda, and salt. When they are thoroughly mixed, pour this mixture into the butter-sugar-eggs-vanilla mixture.
- Pat two-thirds of this mixture into the baking pan. Make sure it’s flattened. Put it into the freezer. Leave it for about 15 minutes.
- In a saucepan, combine 2 tablespoons of butter, a can of condensed milk, chocolate chips, and 1/2 teaspoon salt over low heat. I repeat—LOW HEAT. Stir it until they are well-combined and smooth. Then, add the nuts. Cook for for a minute more.
- Get the baking pan from the freezer. Pour the chocolate mixture on top of the oats and flour mixture. Then, scatter pinches of the remaining oats and flour mixture.
- Bake for 30 minutes in the preheated oven.
- Let the baked revel bars cool before cutting. If you’re in a hurry (like I was), you may put your revel bars in front of an electric fan.
- When the cake has hardened, cut as desired.
See how the chocolate stands out? It looks more delicious that way! So make sure that you just dot the remaining oat mixture and leave gaps for the chocolate to gape.
I hope you and your loved ones will enjoy this recipe as much as mine did! 😉
Tell me what you think!
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