This recipe is a variation of the Chocolate Revel Bars recipe.
Whole Wheat-Chocolate Revel Bars
*makes 60 bars*
1 cup butter, softened
2 cups packed light brown sugar
1 tsp baking soda
2 tsp vanilla
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3 cups quick-cooking rolled oats
1 1/2 cups semisweet chocolate pieces
14 oz can sweetened condensed milk
1/2 cup chopped walnuts
2 tsp vanilla
1) Preheat oven to 350F. Set aside 2 tablespoons of the butter. In a large mixing bowl beat the remaining butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and 2 teaspoons vanilla until combined. Beat in as much of the flours as you can with the mixer. Stir in any remaining flour and the oats.
2) For filling, in a medium saucepan heat and stir the reserved 2 tablespoons butter, the chocolate pieces, and sweetened condensed milk over low heat until smooth, stirring occasionally. Remove from heat. Stir in the nuts and the 2 teaspoons vanilla.
3) Press two-thirds of the oats mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread filling evenly over the oats mixture. Dot remaining oats mixture over the filling.
4) Bake about 25 minutes or until top is light brown (chocolate filling will still look moist). Cool in pan on a wire rack. Cut into 60 bars.
If you want to print this recipe out, go here to its link on the Better Homes & Gardens site.