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Apr 12

Dulce de Leche Revel Bars

I just like saying dulce de leche. I feel like I sound so worldly instead of just saying “rich indulgent caramel” even though they’re pretty much the same thing.

This time I put ducle de leche into Revel Bars. Good choice on my part.

This Dulce de Leche Revel Bars recipe is fast, easy, and full of caramel and oatmeal cookie flavor!

So when I edited these photos I realized these dulce de leche revel bars looked almost identical to these butterscotch gooey bars. I guess I have a photo style? Ha!

Really, these bars may look the same as those, but they couldn’t be more different. Aside from the gooey factor, that is.

Easy Dulce de Leche Revel Bars Recipe

Revel bars are, I think, one of those old standard cookie bars. I wouldn’t know, because I’ve never had one. I’ve seen them on blogs a few times but never thought twice about them. And then I was looking through my BHG red-checkered cookbook for something else and the page fell open to Chocolate Revel Bars.

This actually happened the same day I was brainstorming dulce de leche recipes. You could say it was a major lightbulb moment.

{Does anyone think it’s funny that we still use Oprah speak even years after her show ended? The Ugly Cry, the Lightbulb Moment. Are those in the dictionary? They should be.}

Easy Dulce de Leche Revel Bars Recipe

So, what is a revel bar? It’s a recipe you’ll revel in. Haha. But seriously…you will.

Revel bars are an oatmeal cookie bar with a filling. They’re like gooey bars meet oatmeal blondies. Like blondies, the cookie dough base is made with butter and brown sugar and a healthy dose of quick-cooking oats. Like a gooey bar, you press half the dough in the pan, then pour gooey goodness over the top, and then drop the rest of the dough on top.

The normal Revel Bars are made with a chocolate mixture (melted chocolate chips and sweetened condensed milk). These bars? These are made with dulce de leche.

You know what dulce de leche is, right? It’s a caramelly mixture made with milk and sugar that’s boiled down for hours and hours. It becomes thick, like peanut butter, but it’s caramel. It’s also the best stuff in the world.

You can buy dulce de leche in the grocery store. It comes in cans like sweetened condensed milk, usually in the baking aisle or sometimes in the international foods aisle. You can also make your own in a crockpot.

Then you use the wonderful mixture to make these:

These Dulce de Leche Revel Bars are a fast and easy recipe! The are full of caramel and oatmeal cookie flavor!

These bars are gooey to the nth degree. I cut the recipe I found in half because I didn’t want to make a huge pan of them. I baked these in a 9×9″ square pan.

{To make a bigger batch, double the recipe and use a 10x15x1″ cake roll pan. You’ll probably only need 1 1/2 cans of DDL instead of 2.}

Press half the dough into the bottom of the pan. It’s sticky, so I suggest spraying your hands with cooking spray first. It’ll make a thin layer across the bottom of your pan.

Then you warm the dulce de leche to make it easily spreadable and spread it all over the dough. Be sure to leave a 1/4″ barrier around the edge. It’s fine if some of the DDL hits the edges of the pan, but it’s best for “sealing” if the dough can meet itself.

Once you have the caramel spread, you drop spoonfulls of the remaining dough over the top and lightly spread them with your fingers. It won’t totally cover but that’s okay.

Bake until golden and you get SUPER gooey Dulce de Leche Revel Bars.

Dulce de Leche Revel Bars Recipe

Which, besides eating with a spoon, is my favorite way of eating dulce de leche!

Dulce de Leche Revel Bars

Yield: 16 bars

Total Time:55 minutes plus cooling

These oatmeal cookie bars are filled with caramel dulce de leche for a gooey sweet bar cookie!

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups all purpose flour
  • 1 1/2 cups quick cooking oats
  • 1 can (about 13 ounces) dulce de leche (or use homemade)

Directions:

  1. Preheat oven to 350°F. Line a 9×9” square pan with foil and spray well with cooking spray. You can use parchment in place of foil, if you prefer.
  2. Cream butter and sugar in a mixer fitted with the paddle attachment. Cream until smooth, just a minute or so. Beat in egg, vanilla, baking soda, and salt. Mix in flour then slowly mix in oats.
  3. Press half the mixture into the bottom of the prepared pan. It will be a thin layer. The dough is sticky so I suggest spraying your hands with cooking spray to help the dough not stick to you.
  4. Place dulce de leche in a small microwave safe bowl. Heat about 45-60 seconds in the microwave, then stir until smooth. You just want to make it spreadable, not too liquidy. In it’s normal form it would be too hard to spread over the raw dough.
  5. Pour the dulce de leche evenly over the bars, trying to keep a 1/4” border around the edges of the pan.
  6. Use two spoons to scoop the remaining dough all over the top of the bars. Press slightly with your fingers to smooth the lumps of dough. It will not completely cover.
  7. Bake for about 23-28 minutes, until the top of the bars are golden brown. The pan will still be jiggly. Let them cool completely before attempting to slice. They’ll be gooey!
  8. Store in an airtight container for up to 4 days or freeze in a single layer for up to one month.

To make a bigger batch, double the recipe and use a 10x15x1″ cake roll pan. You’ll probably only need 1 1/2 cans of DDL instead of 2.

Recipe adapted from the BHG cookbook.

DIY Dulce de Leche

DIY Dulce de Leche (8 of 8)w

Dulce de Leche Pie

No Bake Dulce de Leche Pie (13 of 13)

Oatmeal Cookie Magic Bars

Oatmeal Cookie Magic Bars (4 of 6)

Loaded Oatmeal Blondies

Loaded Oatmeal Blondies (5 of 6)w

Sweets from friends:
Triple Chip Revel Bars by Shugary Sweets
Monster Revel Bars by Buns in my Oven
Dulce de Leche Caramel Fudge by Chocolate, Chocolate, and More