Fudge Revel Bars

adapted slightly (notes at the bottom) from recipe found on Pioneer Woman's Tasty Kitchen.

1 cup Butter, plus 1 Tablespoon, divided
2 cups brown sugar
2 whole eggs
2 teaspoons vanilla extract
1½ teaspoon salt, divided
1 teaspoon baking soda
2½ cups flour
3 cups quick oats
1 can (14 Oz. can) sweetened condensed milk
12 ounces semi-sweet chocolate chips


Cream together butter, brown sugar and eggs. Add the vanilla. Add 1 teaspoon salt, baking soda, and flour. Mix. Add oats and mix well. Press 2/3 of the dough into a greased cookie sheet.

Put sweetened condensed milk, chocolate chips, the remaining 1 Tablespoon of butter, and 1/2 teaspoon salt into a microwave-safe bowl and microwave for 1 minute and stir. Keep cooking at 30-second increments and stirring until melted. Pour over the dough and spread out. Sprinkle the rest of the dough over the fudge. (You may think you won't have enough, but you will.)

Bake at 350 degrees for 20 minutes.

Note: I couldn't fill a large Texas sheet cake cookie sheet with the amount of dough here. I was short about 2 inches, and just barely had enough to sprinkle on top. Next time I do it I will multiply the dough ingredients by 1.5 in order to get the best ratio. I also forgot the Tablespoon butter in the chocolate filling and didn't miss it... in case you're counting calories and all!