Coconut Revel Bar

Revel bars are oatmeal cookies with a layer of fudge chocolate in between. What else could you want? Nothing else. Unless, a coconut revel bar?

This is a little variation I thought of on ANZAC Day. You see, ANZAC cookies are oatmeal cookies with coconut. What if I use the ANZAC cookie base recipe and cook it like a revel bar?

I wondered if I could bake an ANZAC cookie base but add in the chocolate fudge from revel bars. Well it worked and turned out so good, I will definitely be making it again. This coconut revel bar will probably be my new version of a revel bar from now on.

The recipes for ANZAC cookies normally include baking soda or baking powder mixed in with the melted butter, creating a (super fun) chemical reaction. I tried this recipe without it and it still worked as intended, so I thought, one less ingredient to take out from the pantry!

Coconut Revel Bars

Oatmeal cookie bars with a gooey chocolate layer, your childhood Revel Bars made even tastier with coconut.

Oatmeal Cookie Base

50 g plain/all-purpose flour (1 cup)
40 g rolled oats (1 cup)
30 g desiccated coconut (1 cup)
50 g unsalted butter (⅓ cup)
30 g brown sugar (⅛ cup)
½ tsp salt
1⅓ tbsp golden syrup

Chocolate Fudge

140 g condensed milk
100 g bittersweet chocolate (chopped)

Pre-heat oven to 180℃ or 160℃ fan-forced. An air-fryer is also suitable at 160℃. Line your baking pan with non-stick baking paper.
Melt butter in a pot or bowl over a gentle heat on the stove or the microwave.
Add brown sugar, salt and golden syrup and stir.
Add in rolled flour, oats and coconut. Mix well.
Press the oatmeal mixture onto the bottom of greased baking pan. Leave around ¼ or the mixture for sprinkling on top.
In a microwaveable bowl, heat condensed milk for 30 seconds. Add chopped chocolate pieces and leave to soften. Stir until homogenous. If needed, microwave for 10-15 second bursts to re-heat and melt the chocolate.
Pour chocolate mixture over the oatmeal cookie base. Spread evenly.
Scatter the remaining oatmeal mixture on top of the chocolate in clumps.
Place in preheated oven and bake for 25 minutes or until lightly browned.
Let rest to room temperature or chill before unmolding and cutting into squares.