• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
CASA Veneracion

CASA Veneracion

Filipino food for the 21st century

  • About
  • Devour Asia
  • Renaissance Mom
  • Breakfast
  • Lunch / Dinner
    • Main Courses
    • Side Dishes
    • Soups
  • Noodles
  • Snacks
  • Drinks
  • Sweets
  • Christmas
  • Slow Cooker Recipes
  • About Us
  • Privacy
  • Devour Asia
  • Renaissance Mom
  • Breakfast
  • Lunch / Dinner
    • Main Courses
    • Side Dishes
    • Soups
    • Noodles
  • Snacks
  • Drinks
  • Sweets
  • Christmas
You are here: Home / Sweets & Desserts / Nutty Revel Bars

Nutty Revel Bars

It’s been raining for over a week and although I am loving the cool air, the gray skies also mean no food photography in the garden. I baked these nutty revel bars several days ago and kept them in the freezer waiting for the day when the sun would peak through the dark clouds so I could take photos.

Well, almost half of the batch of revel bars have been eaten and I couldn’t wait for the sun anymore. 

What revel bars are and where the may have originated is already discussed in a previous post so I won’t repeat any of that here. Just note that I added a “special ingredient” to these nutty revel bars for extra crunch. The special ingredient is Kellogg’s Krave which had been sitting in the fridge for weeks. My daughters buy breakfast cereals faster than they consume them so I thought I’d help out.

Nutty Revel Bars

Nutty Revel Bars
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 24
Author: Connie Veneracion

Ingredients

  • 2 cups quick cooking oats
  • 1 and 1/4 cups crushed Kellogg's Krave or other breakfast cereal - (see notes after the recipe)
  • 2 and 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 250 grams dark chocolate - chopped
  • 3/4 cup sweetened condensed milk
  • 1 cup butter - plus 2 tablespoons, at room temperature
  • 1 and 3/4 cups lightly packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract - (optional)
  • 1/2 cup chopped nuts - (I used cashew)

Instructions

  • Preheat the oven to 350F.
  • Line a 9"x13" baking pan with baking paper. Lightly spray the baking paper with oil.
  • In a bowl, whisk together the oats, crushed cereal, flour, baking soda and salt
  • In the microwave, heat the dark chocolate, condensed milk and 2 tablespoons of butter on HIGH for 30 seconds. Stir by hand until all the chocolate is melted.
  • In another bowl, cream the remaining butter and sugar. Beat in the eggs and vanilla extract. Fold in the oats mixture.
  • Make the bottom crust by lightly pressing 2/3 of the mixture on the bottom of the line baking pan. Sprinkle the nuts evenly over the crust then press them down lightly.
  • Pour the chocolate mixture over the crust. You made need to spread it with a spatula to make an even layer.
  • Drop the rest of the oatmeal mixture by teaspoonfuls on top.
  • Bake at 350F for 30 to 35 minutes.
  • Transfer the pan to a wire rack and cool the uncut nutty revel bars in the pan completely before cutting.
  • Nutty Revel Bars

Cook's Notes

You can use just about any breakfast cereals. Just crush into small pieces.
If using an unsweetened variety, you may need to increase the amount of sugar in the recipe.
Do you like seriously Asian food?Check out Devour.Asia!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

More Modern Filipino Recipes to Try!
Filipino chicken picadillo soup

Chicken Picadillo Soup

Bagnet sinigang in serving bowl

Bagnet Sinigang

Mango Melon Milkshake

Mango Melon Milkshake

Molo soup (pancit Molo) recipe

Molo Soup

Chicken inasal, rice, salad and dipping sauce on a blue plate

Chicken Inasal

Sinigang na kanduli sa miso (catfish in miso sour soup)

Catfish and Miso Sour Soup

08/12/2016 : See more in Chocolate Sweets & Desserts, Brownies / Blondies & Other Cookies

About Connie Veneracion

Hello and welcome! I'm a retired lawyer and columnist, wife for 29 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes we have cooked at home since 2003.

Previous Post: « Chicken Braised With Peaches and Lime Chicken Braised With Peaches and Lime
Next Post: Nasi Ayam Panggang (Roast Chicken Rice) Nasi Ayam Panggang (Roast Chicken Rice) »

Sidebar

RSS Devour Asia

  • Thai Chicken Curry
  • Tonjiru (Butajiru): Pork and Vegetables Miso Soup
  • Smoked Salmon and Furikake Onigiri

RSS Renaissance Mom

  • Cheesy Potato and Bacon Casserole
  • Corn and Cheese Mini Muffins
  • Corn Muffins a la Kenny Rogers
  • About
  • Privacy
  • Contact

Everything © Connie, Speedy, Sam & Alex Veneracion. ALL RIGHTS RESERVED.