Revel Bars

1. Preheat oven to 350 degrees F. Set aside 2 tablespoons of the butter. In a bowl, beat remaining butter with an electric mixer for 30 seconds. Add brown sugar and soda. Beat until combined, scraping the sides of bowl. Beat in eggs and 2 teaspoons of vanilla. Beat in as much flour as you can with the mixer. Stir in remaining flour and rolled oats.

2. For topping, in a medium saucepan combine reserved butter, chocolate pieces, and condensed milk. Cook and stir over low heat until chocolate melts. Remove from heat and stir in remaining 2 teaspoons vanilla.

3. Press the rolled oats mixture into the bottom of an ungreased 15 x 11 x 1 baking pan. Spread topping evenly over the oat mixture. Sprinkle with the chopped nuts.

4. Bake in the preheated oven for about 25 minutes. Cool on a wire rack. Cut into bars.

Recipe makes 60 bars.

To store: cover and chill for up to 3 days or freeze for up to 1 month.

(Recipe adapted from Better Homes and Gardens.)