Fudgy, rich tasting Chocolate Revel Bars are bound to be a hit with chocolate lovers – and have been with everyone I’ve served them to. But I like white chocolate just as much as dark chocolate, so I decided to work out a white chocolate variation of the chocolate-filled bar cookie.
While the original Revel Bars have layers of oatmeal cookie dough sandwiching a chocolate fudge center, these White Chocolate Coconut Revel Bars have layers of coconut oatmeal cookie dough around a white chocolate fudge center. I added some shredded coconut to the cookie dough because coconut works very well with white chocolate and that adds another dimension of flavor to the bar and gives it a very slightly tropical feel. The filling is quite sweet, so I added a generous amount of salted cashews to the topping for contrast and to balance out the flavors a little bit more. As always, use good quality white chocolate with real cocoa butter for the best result – the cheap versions will produce a result that is far too sweet and not nearly as delicious.
The bars are thick and chewy, and the fudge center melts in your mouth with each bite. The salted cashews are a great addition to the bar, but salted macadamia nuts are another good option to try for variety. Thse bars keep very well and are the perfect sort of dessert to bring to a bake sale or a party – especially if you also serve them up alongside a batch of the dark chocolate version!
White Chocolate Coconut Revel Bars
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature, divided
1/2 cup sugar
1/2 cup brown sugar
1 large egg
2 tsp vanilla extract, divided
1 cup quick cooking oatmeal (not instant)
2/3 cup shredded coconut, finely chopped (sweetened or unsweetened)
7 oz sweetened condensed milk
1 cup (6oz) good quality white chocolate, coarsely chopped
3/4 cup roasted and salted cashews or macadamia nuts, coarsely chopped
Preheat oven to 350F. Line a 9×9-inch square baking pan with aluminum foil and lightly grease.
In a small bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together 7 tbsp butter (reserve remaining tablespoon) with sugars until light and fluffy. Beat in egg and 1 tsp vanilla extract. Blend in flour mixture, along with oatmeal and shredded coconut until well incorporated.
In a small, microwave safe bowl, combine sweetened condensed milk with chopped white chocolate and remaining 1 tbsp butter. Melt on high heat in 40 second intervals, stirring frequently, until mixture is smooth. Stir in remaining 1 tsp vanilla extract.
Take 1 1/2 cups of the cookie dough mixture and press it into an even layer on the bottom of the prepared baking pan. Spread the chocolate mixture evenly on top of the cookie layer.
Stir remaining the roasted and salted cashews into remaining cookie dough. Break dough into small chunks and sprinkle evenly over entire chocolate layer. Chocolate layer will still be partially exposed.
Bake for 25 minutes, or until top is lightly browned. Exposed white chocolate filling may brown slightly, too.
Cool completely in the pan before slicing.
Makes 25 small bars.