Best Chocolate Nut Revels 109570 Recipes

CHOCOLATE REBEL BARS

Steps:

• Preheat the oven to 350 degrees.
• Line a 15 x10 x 1inch baking sheet with heavy duty foil.
• In a large mixing bowl, beat one cup of butter until light and fluffy. Add to this half the flour. Then add the brown sugar, eggs, 2 teaspoons of vanilla extract and the baking soda. Beat this until it's well combined, scraping down the sides of the bowl as needed. After this is well mixed, add in the remaining flour and stir well. Add in the oats and stir well again. This dough will be very stiff. Set the mixture aside.
• In a small saucepan, heat the chocolate chips, the can of sweetened condensed milk, and 2 tablespoons of salted butter over low heat, stirring often. Heat just until all the chocolate is melted, then remove from heat and stir in 2 teaspoons vanilla extract.
• Take about 3 1/2 cups of the dough and press it evenly into the bottom of the foil lined baking sheet. Then pour the chocolate filling over the top, and spread it evenly almost to each edge. Drop the remaining dough by teaspoonfuls over the top of the chocolate layer.
• Bake at 350 degrees for about 25 minutes or until the dough on top is lightly browned. (The chocolate layer will still look a little moist.) Cool in the pan on a wire rack. Remove from the pan, by gently pulling up the foil edges. Cut into bars and store in the fridge.

CHOCOLATE NUT REVEL

Steps:

• Melt chocolate chips, stir in chopped nuts.
• Set aside and let cool.
• Cream butter, sugar, salt and vanilla.
• Blend in flour.
• Add chocolate nut mixture.
• Stir with a fork just enough to revel chocolate into white mixture.
• Drop by teaspoonfuls onto an ungreased cookie sheet.
• Flatten to 1/4 inch with the bottom of a glass greased with butter and dipped into sugar.
• Bake at 350° 10-12 minutes, do not overbrown.
• White part should be just very lightly browned.

CHOCOLATE NUT REVELS

Steps:

• Preheat oven to 350°F.
• In a small saucepan, melt chocolate pieces over low heat; remove saucepan from heat. Stir in pecans; set aside.
• In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2/3 cup sugar and vanilla. Beat until combined, scraping the sides of the bowl occasionally. Beat in the flour and salt until combined.
• Spoon chocolate mixture over dough. Stir just until "reveled" or marbled. Drop the cookie dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Roll each mound into a ball for more even edges, if you like.
• Grease the bottom of a glass. Dip in additional sugar, then press cookies with glass to 1/4-inch thickness. Repeat dipping and pressing for each cookie.
• Bake for 10 to 12 minutes or until edges are firm. Cool on cookie sheet for 2 minutes. Transfer to wire racks and let cool.

CHOCOLATE NUT REVELS

Steps:

• 1. Preheat oven to 350 degrees. In double boiler, melt chocolate and mix in finely chopped pecans. Let cool.
• 2. In mixing bowl, cream butter, sugar, salt and vanilla.
• 3. Gradually add flour and mix thoroughly.
• 4. Carefully revel chocolate nut mixture into dough (cookies should look marbled when on cookies sheet)
• 5. Drop by teaspoonful on cookie sheet. Grease the bottom of a glass and dip in sugars. Gently press cookie dough down with glass (makes them marbled)
• 6. Bake at 350 degrees for 10 to 12 minutes. Let cool and enjoy!