Chocolate Revel Bars

Holy Shamoley!! These are some chocolatey goodness that you just better not pass up! They looked delish in the recipe that I found so I had to make them up... We had a wrestling banquet the other afternoon and that was the perfect excuse to bake and not eat the whole pan! :) They were everything that I hoped they would be and I was glad that I had other people helping me finish off the pan...

Sorry, no picture - the camera was in the car and by the time that I busted it out, the bars were gone!!

Chocolate Revel Bars
(recipe found at Baking Bites)

1/2 cup butter, room temperature, divided
1 cup brown sugar
1 large egg
2 teaspoons vanilla extract, divided
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups quick cooking oatmeal
7 ounces sweetened condensed milk (1/2 can) - no wonder mine were so delish, I just realized I used a whole can! :)
1 1/2 cups dark or bittersweet chocolate chips, divided
1/2 cup toasted and salted pecans, coarsely chopped

Preheat oven to 350. Line a 9x9" square baking pan with aluminum foil and lightly grease. In a small bowl, whisk together flour, baking soda, salt and oatmeal. In a large bowl, cream together 7 tablespoons butter (reserve remaining tablespoon) with brown sugar until light and fluffy. Beat in egg and 1 teaspoon vanilla extract. Blend in flour mixture until well incorporated.

In a small, microwave safe bowl, combine sweetened condensed milk with 1 cup chocolate chips and reserved 1 tablespoon butter. Melt on high heat in 40 second intervals, stirring frequently, until mixture is smooth. Stir in remaining 1 teaspoon vanilla extract.

Take 1 1/2 cups of the cookie dough mixture and press it into an even layer on the bottom of the prepared baking pan. Spread the chocolate mixture evenly on top of the cookie layer. Stir remaining 1/2 cup chocolate chips and toasted pecans into remaining cookie dough. Break dough into small chunks and sprinkle evenly over entire chocolate layer. Chocolate layer will be partially exposed. Bake for 25 minutes or until top is lightly browned. Cool completely in the pan before cutting.