Salted Caramel Revel Bars are a delicious and updated twist on a classic bar cookie. Perfect for all the non chocolate lovers in your life.
Salted Caramel Revel Bars are a fun twist on a bar cookie I’ve been making for years. Traditionally a revel bar has a layer of chocolate sandwiched between to layers of oatmeal cookie like dough. If you haven’t made them, you may have had one at Starbucks.
I tried to do a little research on how the Revel Bar originated and it seems to be somewhat of a mystery. Although one article I read though they may have originated with the Revel family in central California area. Anyone know anything about this? Like I mentioned above, these Revel bars replace the chocolate layer with salted caramel. It’s a good switch.
The salted caramel layer makes this version of Revel Bars a little gooier and richer and so delicious. It is also a perfect choice if you happen to have any non chocolate lovers residing at your house! It’s hard to imagine that but I know they do exist. I used my favorite caramel bits from Kraft to make these bars. You can find them at your local grocery store or buy them from Amazon. I used my favorite coarse French salt for the salted part. Don’t use regular table salt. I’ve linked to my favorite salt below.
Before cutting them, I popped them in the refrigerator for a bit to make them easier to cut. That way the caramel sets up a bit and isn’t quite as gooey. Not that I’m opposed to gooey!
Here are a few of my other favorite bar cookies:
My favorite kitchen items I used to make these SALTED CARAMEL REVEL BARS:
PARCHMENT PAPER SHEETS – These precut sheets of parchment paper are a total time saver in the kitchen.
COARSE SALT – I first found this salt on a trip to France and fell in love with it. Lucky for both of us you can also order it on Amazon.
KRAFT CARAMEL BITS – these are the best and so much easier than unwrapping those little square caramels!
Salted Caramel Revel Bar Recipe
- 1 cup butter softened
- 2 cups brown sugar packed
- 1 tsp baking soda
- 2 eggs
- 2 tsp vanilla
- 2 1/2 cups all purpose flour
- 3 cups quick cooking rolled oats
- 1 11 oz Kraft caramel bits
- 1 14 oz sweetened condensed milk
- 1 1/2 tsp coarse sea salt
Preheat oven to 350 degrees F.
Line a 9 x 13 pan with foil or parchment paper. Grease parchment paper.
Set aside 2 Tbsp of butter and put the rest in a bowl. Beat butter until smooth.
Add in brown sugar and baking soda. Beat until combined
Beat in eggs and vanilla. Add in flour and beat until combined.
Beat in oats.
In a medium pan combine remaining 2 Tbsp butter, the caramels and sweetened condensed milk. Cook over low heat, stirring until melted and smooth.
Remove from heat and add in 1 tsp sea salt.
Press 2/3 of mixture oat mixture into the bottom of prepared baking pan. Spread caramel mixture over the top and crumble the remaining oat mixture over the top of the caramel mixture. Sprinkle with remaining salt.
Bake for 20-25 minutes. It will still look a little "wet" but will set up as it cools. Cool in pan on wire rack. Using the parchment paper, lift the bars out of the pan and cut to serve.
Recipe adapted from Better Homes and Garden.
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