Chewy Chocolate Revel Bars
13-034
Ingredients
Group Base
Ingredient
KG
Weight (%)
All Purpose Flour
0.112
100
Bakels Macaron Mix
0.028
25
Brown Sugar
0.105
93.75
Butter
0.100
89.38
BAKELS CAKE CONCENTRATE
0.005
4.38
Quick-cooking oats
0.126
112.5
Eggs
0.050
44.38
Total Weight: 0.526
Group Chocolate Topping
Ingredient
KG
Weight (%)
FINO DARK CHOCOLATE BUTTONS
0.168
150
Condensed Milk
0.196
175
Butter
0.013
11.25
Total Weight: 0.377
Method
How to do it:
Base:
1. Combine flour, oats and Bakels Cake Concentrate in a bowl. Set aside.
2. Cream butter and brown sugar on medium speed for 3 minutes. Scrape.
3. Add eggs and mix on medium speed for 1 minute.
4. Gradually add dry ingredients into the mixture. Mix until incorporated.
5. Press 2/3 of the oat mixture onto the bottom of a 7.5” x 7.5” square pan lined with waxed paper.
6. Spread chocolate mixture over oat mixture. Scratter remaining oat mixture over the chocolate.
7. Bake at 175°C for 25 minutes or until top is lightly browned. Chocolate mixture will still look moist.
8. Cool and cut into bars.
Cream cheese layer:
1. Combine ingredients and cook using a double boiler until smooth.
Yield
12 bars
Product Used
Ingredients
Group Base
Ingredient
KG
Weight (%)
All Purpose Flour
0.112
100
Bakels Macaron Mix
0.028
25
Brown Sugar
0.105
93.75
Butter
0.100
89.38
BAKELS CAKE CONCENTRATE
0.005
4.38
Quick-cooking oats
0.126
112.5
Eggs
0.050
44.38
Total Weight: 0.526
Group Chocolate Topping
Ingredient
KG
Weight (%)
FINO DARK CHOCOLATE BUTTONS
0.168
150
Condensed Milk
0.196
175
Butter
0.013
11.25
Total Weight: 0.377
Method
How to do it:
Base:
1. Combine flour, oats and Bakels Cake Concentrate in a bowl. Set aside.
2. Cream butter and brown sugar on medium speed for 3 minutes. Scrape.
3. Add eggs and mix on medium speed for 1 minute.
4. Gradually add dry ingredients into the mixture. Mix until incorporated.
5. Press 2/3 of the oat mixture onto the bottom of a 7.5” x 7.5” square pan lined with waxed paper.
6. Spread chocolate mixture over oat mixture. Scratter remaining oat mixture over the chocolate.
7. Bake at 175°C for 25 minutes or until top is lightly browned. Chocolate mixture will still look moist.
8. Cool and cut into bars.
Cream cheese layer:
1. Combine ingredients and cook using a double boiler until smooth.
Ingredients
Group Base
Ingredient
KG
Weight (%)
All Purpose Flour
0.112
100
Bakels Macaron Mix
0.028
25
Brown Sugar
0.105
93.75
Butter
0.100
89.38
BAKELS CAKE CONCENTRATE
0.005
4.38
Quick-cooking oats
0.126
112.5
Eggs
0.050
44.38
Total Weight: 0.526
Group Chocolate Topping
Ingredient
KG
Weight (%)
FINO DARK CHOCOLATE BUTTONS
0.168
150
Condensed Milk
0.196
175
Butter
0.013
11.25
Total Weight: 0.377
Method
How to do it:
Base:
1. Combine flour, oats and Bakels Cake Concentrate in a bowl. Set aside.
2. Cream butter and brown sugar on medium speed for 3 minutes. Scrape.
3. Add eggs and mix on medium speed for 1 minute.
4. Gradually add dry ingredients into the mixture. Mix until incorporated.
5. Press 2/3 of the oat mixture onto the bottom of a 7.5” x 7.5” square pan lined with waxed paper.
6. Spread chocolate mixture over oat mixture. Scratter remaining oat mixture over the chocolate.
7. Bake at 175°C for 25 minutes or until top is lightly browned. Chocolate mixture will still look moist.
8. Cool and cut into bars.
Cream cheese layer:
1. Combine ingredients and cook using a double boiler until smooth.
Yield
12 bars
Product Used
Ingredients
Group Base
Ingredient
KG
Weight (%)
All Purpose Flour
0.112
100
Bakels Macaron Mix
0.028
25
Brown Sugar
0.105
93.75
Butter
0.100
89.38
BAKELS CAKE CONCENTRATE
0.005
4.38
Quick-cooking oats
0.126
112.5
Eggs
0.050
44.38
Total Weight: 0.526
Group Chocolate Topping
Ingredient
KG
Weight (%)
FINO DARK CHOCOLATE BUTTONS
0.168
150
Condensed Milk
0.196
175
Butter
0.013
11.25
Total Weight: 0.377
Method
How to do it:
Base:
1. Combine flour, oats and Bakels Cake Concentrate in a bowl. Set aside.
2. Cream butter and brown sugar on medium speed for 3 minutes. Scrape.
3. Add eggs and mix on medium speed for 1 minute.
4. Gradually add dry ingredients into the mixture. Mix until incorporated.
5. Press 2/3 of the oat mixture onto the bottom of a 7.5” x 7.5” square pan lined with waxed paper.
6. Spread chocolate mixture over oat mixture. Scratter remaining oat mixture over the chocolate.
7. Bake at 175°C for 25 minutes or until top is lightly browned. Chocolate mixture will still look moist.
8. Cool and cut into bars.
Cream cheese layer:
1. Combine ingredients and cook using a double boiler until smooth.
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