The idea of making a three-layer cookie bar seems daunting, since the process often involves baking and assembling the dessert in stages. But we figured out a way to do it in one go to make it easier for the home baker.
The trick for this cookie bar is making one dough do double duty, using part of the dough for a sturdy base and the rest to form a crumbly topping.
A mixture of oats and almonds gives these cookie bars a chewy yet crunchy texture, while a creamy fudge filling provides all the sweetness you could want in a dessert.
Milk Chocolate Revel BarsRecipe by America's Test KitchenServings
- 3 cups (9 ounces) old-fashioned rolled oats
- 2 cups (10 ounces) all-purpose flour
- 1 1/2 cups packed (10 1/2 ounces) brown sugar
- 1 cup raw whole almonds, chopped
- 1 teaspoon baking soda
- 16 tablespoons unsalted butter, melted, plus 2 tablespoons unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (12 ounces) milk chocolate chips
- 1 cup sweetened condensed milk
- Adjust oven rack to middle position and heat oven to 350 degrees. Make a foil sling for a 13-by-9-inch baking pan by folding two long sheets of aluminum foil; the first sheet should be 13 inches wide and the second sheet should be 9 inches wide. Lay sheets of foil in the pan perpendicular to each other, with extra foil hanging over the edges of the pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.
- Combine oats, flour, sugar, almonds, baking soda and 1 teaspoon salt in a large bowl. Whisk melted butter, eggs and vanilla together in a second bowl. Stir butter mixture into flour mixture until dough forms. Set aside 1 1/2 cups dough for topping. Press remaining dough into an even layer in the bottom of the prepared pan.
- Microwave chocolate chips, condensed milk, 1/4 teaspoon salt, and remaining 2 tablespoons butter in a bowl at 50 percent power until chocolate chips are melted and mixture is fully combined, 2 to 3 minutes, stirring occasionally. (Mixture will resemble thick fudge.)
- Transfer chocolate mixture to pan and spread evenly over crust to sides of pan. Crumble reserved dough and sprinkle pieces evenly over chocolate mixture. Bake until topping is golden brown, about 30 minutes. Transfer pan to wire rack and let bars cool until set, about 6 hours. Using foil overhang, lift bars out of the pan. Cut into 24 squares and serve.
- If all you can find is an 11.5-ounce bag of chocolate chips, there’s no need to buy a second bag to make up the extra 1/2 ounce. Either light or dark brown sugar may be used in this recipe.