Swamp Bars

I always wanted to be one of those kids who had a lemonade stand with little treats people could buy for 50 cents. But growing up, I lived on a dead end road out in the middle of some very tall trees... basically in the woods. So there was no chance of anyone going by besides my parents and the few other neighbors we had. This also ruled out garage sales.

Most people loathe having garage sales, but this past summer when our friend mentioned he was going to have a garage sale, we decided to throw in some of our stuff too, and because this was new territory for me I was excited, plus I offered to bring some treats along.

I made these Swamp Bars, you might know them better as Revel Bars, but we think Swamp Bars is more fitting. They were a hit, although we did most of the eating. I think trying to sell baked goods just gets harder when your not short and cute anymore.

*I used white whole wheat flour, but you can use all purpose flour or a combination if you like.

**To make it easier to get these out, I'd suggest using parchment paper to line the pan.

Also this recipe makes a heck of a lot of bars, but I really like freezing them and eating them straight out of the freezer. Plus they will keep longer in there, just make sure to package them up well if you plan on keeping them in there for awhile.

Swamp Bars

Adapted from Better Homes & Gardens

makes 60 bars

1 cup butter

1 1/2 cup packed brown sugar

1 teaspoon baking soda

2 eggs

2 teaspoons vanilla

2 1/2 cups white whole wheat flour*

3 cups quick cooking rolled oats

1 1/2 cups semisweet chocolate pieces

1 14oz can sweetened condensed milk

1/2 cup walnuts or pecans, chopped

2 teaspoons vanilla

Preheat oven to 350˚

Set aside 2 tablespoons of butter. In a large bowl beat remaining butter until fluffy. Add brown sugar and baking soda, beat until combined. Beat in eggs and 2 teaspoons vanilla. Beat in flour and rolled oats, dough will be stiff.

For the filling, in a medium saucepan combine the reserved 2 tablespoons butter, chocolate, and condensed milk. Cook and stir over low heat until chocolate melts. Remove from heat, add vanilla and chopped nuts.

Press 2/3 of the rolled oats mixture into the bottom of an ungreased 15x10x1 inch baking pan.** Spread chocolate filling over the oat mixture. Dot the remaining rolled oats mixture on top.

Bake for about 25 minutes or until the top is lightly browned (the chocolate filling will still look moist). Cool on a wire rack. Cut into bars.