Milk Chocolate Revel Bars
Inspired by techniques from America's Test Kitchen.
Oat and almond bars with a milk chocolate and condensed-milk fudge layer.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- 23 x 33 cm metal baking tin, lined with a baking-paper sling
- mixing bowls
- silicone spatula
- wire rack
- microwave-safe bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 364 kcal |
| Protein | 6.6 g |
| Carbohydrate | 45.1 g |
| of which sugars | 26.7 g |
| of which free sugars | 26.3 g |
| Fat | 18 g |
| of which saturates | 9.3 g |
| Fibre | 2.6 g |
| Salt | 0.51 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 24 servings
Oat dough
- 255 g rolled oats
- 285 g plain flour
- 300 g light brown soft sugar
- 140 g whole almonds, chopped
- 1 tsp bicarbonate of soda
- 6 g fine sea salt or table salt about 1 tsp
- 225 g unsalted butter, melted
- 2 large eggs
- 2 tsp vanilla
Fudge layer
- 340 g milk chocolate chips
- 300 g sweetened condensed milk
- 1.5 g fine sea salt or table salt about ¼ tsp
- 30 g unsalted butter
- 1
Prepare. Set the oven to 175 °C (155 °C fan) and line the large tin with a paper sling.
- 2
Dough. Mix the oats, flour, sugar, almonds, bicarbonate of soda and 1 tsp salt. Whisk the melted butter, eggs and vanilla, then stir into the dry mix to a dough. Keep back about a quarter (roughly 330 g) and press the rest into the tin.
- 3
Fudge. Microwave the chocolate chips, condensed milk, remaining salt and 30 g butter on half power for 2-3 min, stirring often, until smooth and thick.
- 4
Layer. Spread the fudge over the base and crumble the reserved dough over the top.
- 5
Bake. Bake about 30 min, until the topping is golden brown.
- 6
Set. Leave in the tin about 6 h until fully set, then cut into 24.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
