Dorothy Ferreria


Revel Bars

recipe by Dorothy MJ Ferreria  prep 10 mins   cook 30-35 mins   yield   32


  • 1 tsp Sifted baking soda
  • 1 tsp Fine salt
  • 2 1/2 cups Sifted all-purpose flour
  • 3 cups Rolled/old-fashioned oatmeal
  • 1 cup Dark brown sugar
  • 1 cup White sugar
  • 1 cup Butter , cut into small bits
  • 2 Whole eggs graded extra large
  • 2 tsps Pure vanilla extract
  • ingredients for the filling:
  • 300 ml Condensed milk
  • 1/2 cup Creamy peanut butter
  • 300 g Bittersweet/semisweet baking chocolate


  1. Preheat oven to 350˚F. Line interior of the pans with foil, dull side up. Set aside.
  2. Combine the ingredients for the filling in a thick saucepan. Place over low heat and stir until chocolate has melted. Set aside.
  3. In a large mixing bowl, combine soda, salt, flour, oatmeal, white sugar and brown sugar.  Mix well. Add remaining ingredients and beat until blended.
  4. Divide mixture into 4 equal portions. Use 1 portion to cover the bottom of the prepared baking pan. Repeat procedure with the remaining baking pan.
  5. Divide filling into 2 equal portions, then spread over the crust. Repeat the procedure with the remaining baking pan.
  6. Crumble 1 portion of the remaining crust and use it to cover the chocolate filling. Repeat procedure with the remaining baking pan.
  7. Bake for 30-35 minutes or until the crust turns golden brown. The filling will still be quite soft. Chill overnight before slicing into bars.

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