As many of you know, I have a giveaway going on right now for Tropical Traditions Gold Label Virgin Coconut Oil. I received my quart of coconut oil to review a couple of months ago, and I knew I wanted to use some in baking. So I searched on pinterest and found a recipe for chocolate oatmeal cookie bars that used coconut oil. It is a lot like a recipe that I make quite often that I found in Better Homes and Gardens New Cookbook, 11th edition, called Chocolate Revel Bars.
This recipe sounded great; however, it only used an 8″ x 11″ pan. I knew that I wanted to take the dessert with me on our extended family vacation, so I wanted to use a bigger pan. I doubled the recipe and used a 15″ x 10″ x 2″ pan. The bars tasted terrific; and my mom, grandma, and I chose this dessert above the others whenever the cookie platter went by! I left a cool whip container full of them with my grandma so that she could have some dessert after we all left her–and she definitely wanted to have some left with her!
I love oatmeal in my desserts, but the ultimate seller of this dessert is the chocolate layer in the middle. Talk about scrumptious! Anyway, this recipe was a winner!
In the recipe below, I will give you the doubled measurements for baking these bars in a 15″ x 10″ x 2 pan. If you want to use a 8″ x 11″ pan, then either half the measurements below, or go to the well traveled wife’s recipe. I also will include my recipe for the Chocolate Revel Bars as it is so similar and does not use coconut oil (in case you don’t win my giveaway!)
Here is the recipe I have done for years that contains butter. It is delicious as well–but I really, really did like the coconut oil in the above recipe. You can’t lose with either recipe, and see how similar they are!
Chocolate Revel Bars:
- 1 cup butter or margarine
- 2 cups packed brown sugar
- 1 teaspoon baking soda
- 2 eggs
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 3 cups quick-cooking rolled oats
- 1 1/2 cups semisweet chocolate pieces
- 1 (14-ounce can or 1 1/4 cups) sweetened condensed milk or low-fat sweetened condensed milk
- 1/2 cup chopped walnuts or pecans (optional–I don’t use.)
- 2 teaspoons vanilla
- Set aside 2 tablespoons of the butter or margarine.
- In a large mixing bowl, beat the remaining butter or margarine with an electric mixer on medium to high speed for 30 seconds.
- Add the brown sugar and baking soda. Beat till combined, scraping the sides of the bowl occasionally.
- Beat in eggs and 2 teaspoons vanilla till combined.
- Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in the rolled oats.
- For filling, in a medium saucepan combine the reserved 2 tablespoons butter or margarine, chocolate pieces, and sweetened condensed milk. Cook over low heat till chocolate melts, stirring occasionally. Remove from heat. Stir in the walnuts or pecans, if desired, and 2 teaspoons vanilla.
- Press two-thirds (about 3 1/3 cups) of the rolled oats mixture into the bottom of an ungreased 15″ x 10″ baking pan. Spread filling evenly over the oat mixture. Dot remaining rolled oats mixture on filling.
- Bake in a 350° oven about 25 minutes or until the top is lightly browned (chocolate filling will still look moist.) Cool on a wire rack. Cut into bars.