By Angela Denstad Stigeler
It’s summer camp season once again and, whether you’re packing snacks for the road trip there or sending a care package as a mid-week treat, you’ll need a recipe that’s sturdy, homey and big enough to share. Revel bars hit all the right notes for a camp snack experience. Their oatmeal cookie base doubles as a crumb topping over a fudgy filling, and toasty walnuts lend a tasty nutrition boost. They can easily withstand being sent in the mail and tossed around in a lunchbox. They’re great with a mid-afternoon glass of milk and even better around a late-night campfire with a toasted marshmallow on top.
Such homespun delights are a sure cure for any case of homesickness, as well as a little taste of luxury for cabinmates to bond over. And if the bugle blows Reveille a little too early for those campers who reveled ’til the fire’s last embers, revel bars will also make a great breakfast on-the-go.
1 cup butter
2 cups packed brown sugar
2 teaspoon vanilla
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 cups rolled oats
1 14-ounce can (1 ¼ cups) sweetened condensed milk
2 cups semisweet chocolate pieces
1 cup chopped walnuts
Preheat the oven to 350 degrees with a rack in the middle. Place 2 tablespoons of the butter in a medium saucepan and the rest of the butter in a large mixing bowl along with the brown sugar. Cream the butter and sugar with an electric mixer until lightened and fluffy. Beat in the eggs, one at a time, and then the vanilla.
In another large bowl, whisk together the flour, soda and salt. Stir in the oats. Gradually add the oat mixture into the butter mixture until combined.
Spread about ¾ of the dough out into an even layer in a 15x10x1-inch pan, pressing it into the corners and covering the entire surface as evenly as possible.
Add the sweetened condensed milk and chocolate to the reserved butter in the saucepan and heat over low heat until completely melted and smooth. Spread this mixture evenly over the dough. Use your fingers to dot the chocolate all over with small pieces of the remaining oat mixture. Sprinkle the walnuts evenly over the top and press them lightly to adhere.
Bake the bars in the center of the oven for about 25 minutes, until just golden. Cool on a wire rack before cutting into 1×2-inch bars.