Chocolate Revel Bars

1 cup butter, divided
2 cups packed brown sugar
2 eggs
2 tsp vanilla
2-1/2 cups all-purpose flour (or 1-1/2 cups all-purpose flour plus 1 cup whole wheat flour)
1 tsp baking soda
3 cups quick-cooking rolled oats (I used regular oats)
1 14-ounce can (1-1/4 cups) sweetened condensed milk
1 12-ounce package (2 cups) semisweet chocolate pieces
1 cup chopped walnuts or pecans (optional)
2 tsp vanilla

1. Set aside 2 tablespoons of the butter. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons vanilla.
2. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.
3. In a medium saucepan combine the reserved butter, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in nuts and the 2 teaspoons vanilla.
4. Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan (line with foil). Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.
5. Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars. Makes about 75 bars.

Make-Ahead Tip: Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool; lift bars out of pan on the foil. Place uncut bars in freezer bag or container (pre-cut bars freeze just fine too, and make it easy to take a few out at a time!). Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.

Source: Better Homes and Gardens New Cookbook

Try #1 - January 18, 2011
Yummy! I used regular oats instead of quick-cooking, and it was fine. I don't have a 15x10 pan, so I used one 8x11 and one 8x8. Lining the pan with foil worked great - it makes it so easy to lift it out of the pan and cut it. These also freeze really well.