Chocolate Revel Bars

I had to make snack for Roberts PSSA class. He requested these and since the school doesn't have a sugar ban I could make them.



Chocolate Revel Bars

1C. butter, softened
2C. packed brown sugar
1t. baking soda
2 eggs
2t. vanilla
2 1/2C flour
3C. rolled oats

filling
1 1/2C. chocolate chips
1 14oz. can sweetened condensed milk
2t vanilla
1/2C chopped walnuts or pecans(optional)I don't use the nuts because my younger son has a tree nut allergy. Anytime you make a snack for school, make sure it is labeled.

Preheat the oven to 350 degrees.
Set aside 2T. butter for use in the filling.
cream the butter and brown sugar, add the baking soda. Then add the eggs and 2t. vanilla and beat until combined. Beat in as much flour and then stir in the rest. Stir in the rolled oats.
For the filling, in a sauce pan, combine the butter, sweetened condensed milk and chocolate. Cook over low heat until the chocolate is melted then take off the heat and add the vanilla.(if using nuts add now)

Press 2/3 of the oat mixture in the bottom of an ungreased 15x10x1 pan. I use an icing spatula to spread as it is sticky.
Spread the filling over top evenly and then dot with remaining oats mixture.
Bake about 25 minutes or until the top is light brown.
Let them cool and cut them into bars.
This recipe is out of the Better Home and Gardens Cook Book.