Chocolate-espresso revel bars from Midwest Made: Big, Bold Baking from the Heartland (page 160) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • AndieEats on May 27, 2023

    These were well enjoyed by several different groups of people. They tasted better after an overnight rest in the fridge and kept pretty well. Would make these again!

  • IvyManning on February 17, 2023

    I love these. My neighbors love these. They are the 80s bake sale bar I've been craving. Personally I found them a bit sweet, so I might reduce the sugar a bit or leave out the chocolate chips. I did sub Country Crock's "plant based cream" for the whipping cream, came out perfectly. Thanks, Shauna, this is ANOTHER winner.

  • bching on January 18, 2023

    Disappointing. The recipe calls for lots of expensive ingredients--2 sticks of butter, heavy cream, and lots of dark chocolate. Involves lots of bowls and steps the results were simply not worth it. As others have noted, the baking time called for is too long, and I will add that the cooling instructions are confusing. 3 hours to cool, one of them involving putting the 9 x 13 pan in your refrigerator for an hour! As Tarae noted, the flavor improves overnight so the appropriate cooling time may be more like 8 hours! This recipe could easily be cut in half and baked in an 8 by 8 pan.

  • tarae1204 on December 18, 2021

    These are delicious, however my batch overbaked slightly despite being in oven for the lesser amount of time (35 min, but on convection). The good news is, this doesn’t really matter. What happened is that I lost the ganache layer, and instead had the ganache incorporate into the oat cookie bar. I noticed these were better the second day in terms of espresso flavor coming through, and oats being a little more hydrated. We loved them, and I don’t think my less-than-perfect results are a fault of the recipe. I recommend making these for a gathering since they do well being made ahead and are rich.

  • Running_with_Wools on May 25, 2021

    I made a batch of these gluten free last summer. They were fantastic. There were a few steps to follow, but I enjoyed a relaxing weekend bake. It makes a very large batch, so it's worth the effort.

  • Zosia on April 23, 2020

    These were delicious! They were sweet but the bittersweet ganache filling and espresso, which is quite noticeable, prevented them from being overly so. Since I'm still conserving unbleached AP flour, I made these with whole wheat; I think they turned out well.

  • Lepa on January 19, 2020

    This is easy to mix together and really good. Beware, this recipe makes a lot of bars!

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