Chocolate Revel Bars
Rich, gooey Chocolate Revel Bars are loaded with a thick chocolate fudge filling baked between soft, chewy oatmeal cookie layers. They're nostalgic, crowd-pleasing oatmeal fudge bars you can whip up with simple pantry staples.
Try these gooey Peanut Butter Oatmeal Bars and Oatmeal Caramelita Bars next!
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I still remember the first time I tried a chocolate revel bar from my mom's Christmas cookie platter.
The soft oatmeal cookie ... the gooey fudgy center ... all it took was one taste, and these heavenly dessert bars were right up there with my all-time favorite Hello Dolly Bars and Million Dollar Bars.
But don't wait until Christmas to make them. These oatmeal fudge bars are easy, delicious treats you can enjoy for any special occasion -- or bake a batch to share or freeze for a sweet treat you can enjoy anytime.
❤️You're Going to Love These
- Thick, fudgy chocolate center surrounded by soft oatmeal cookie layers
- Easy oatmeal chocolate revel bars made from basic pantry ingredients
- Great for holiday dessert trays, bake sales, and gifting
- Freezer-friendly and perfect for make-ahead treats
🍫Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Butter. Soften the butter to room temperature so it mixes easily into the oatmeal cookie dough.
- Brown sugar. Adds moisture and caramel flavor that pairs well with oatmeal and chocolate. You can use light brown or dark brown sugar.
- Oats. Old-fashioned rolled oats give structure and chew. You can also use quick oats. Instant oats are not recommended, as they can get mushy.
- Chocolate chips. Semi-sweet chocolate chips are classic, but milk chocolate or dark chocolate chips also work.
- Sweetened condensed milk. Helps create a creamy, smooth fudge filling.
🥜Variations or Substitutions
- Nuts. Stir chopped pecans or walnuts into the fudge mixture right at the end.
- Chips. Swap part of the chocolate chips for peanut butter chips for a chocolate peanut butter revel bar.
🥣How to Make Chocolate Revel Bars
Step 1. Cream butter, brown sugar, and baking soda in a large bowl, then beat in eggs and vanilla. Mix in flour, then combine oats into the dough on low speed. The dough will be thick.
Step 2. Press ⅔ of the dough into a parchment-lined 9 x 13 pan.
Step 3. Gently melt butter, chocolate chips, and sweetened condensed milk over low heat. Remove from heat, then stir in vanilla. Spread the chocolate fudge layer over the crust.
Step 4. Top with flattened pieces of the remaining dough. Bake in a preheated oven for 25 minutes at 350 until lightly golden brown. Cool in the pan on a wire rack, chill until firm, then slice.
👉Helpful Hint: Lightly wet your fingers to press the oatmeal mixture into the pan and form the discs without sticking.
✅Top Tips
- Chill the bars at least 3 hours for clean, neat slices.
- Use parchment or aluminum foil with an overhang for easy lifting and cutting.
- Do not overbake; the filling should look glossy and moist when done.
- For thicker bars, bake in a 9 x 9 pan and add a few extra minutes.
🎁Storage
- Store Chocolate Revel Bars covered at room temperature for 3 days or in the refrigerator for up to 1 week.
- Freeze fully cooled bars in layers separated with parchment for up to 3 months. Thaw at room temperature.
❓FAQs
Yes. Quick oats may also be used instead of old-fashioned rolled oats. Instant oats may turn mushy and are not recommended.
No. They can be stored at room temperature, but I do recommend chilling them before slicing for cleaner cuts.
This can happen when the chocolate heats too quickly. Melt the chocolate slowly over low heat, stirring until smooth.
Revel bars need to cool completely and chill until firm or the fudge filling will spill out when slicing.
Yes, bake in an 8 x 8 pan and reduce baking time slightly, as they will be slightly thinner.
😋More Easy Cookie Bar Recipes
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📖 Recipe
Chocolate Revel Bars
Equipment
Ingredients
Oatmeal Cookie Crust & Topping
- 1 cup butter, softened
- 1 ½ cups brown sugar
- 1 teaspoon baking soda
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
Chocolate Fudge Filling
- 3 cups oats
- 2 cups chocolate chips
- 14 oz. can sweetened condensed milk
- 2 tablespoons butter
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350 degrees. Line a 9 x 13 pan with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, cream the butter, brown sugar, and baking soda. Beat in eggs and vanilla until well combined. Mix in the flour until just combined. Add the oats and mix on low speed until incorporated into the dough. The mixture will be very thick.
- Press ⅔ of the oat mixture into the pan.
- Place the butter, chocolate chips, and condensed milk into a medium saucepan over low heat. Warm until melted. Remove from heat and stir in the vanilla. If using nuts, stir them in now.
- Pour the chocolate over the oat mixture and spread in an even layer. Flatten the remaining oatmeal cookie dough into small discs and arrange them on top of the chocolate mixture.
- Bake for 25 minutes until the oatmeal topping is lightly browned. The chocolate filling will look moist. Cool bars in the pan. Chill at least 3 hours until firm. Cut into bars.
Notes
- Chill the bars at least 3 hours for clean, neat slices.
- Lightly wet your fingers to press the oatmeal mixture into the pan and form the discs without sticking.
- Use parchment or aluminum foil with an overhang for easy lifting and cutting.
- Do not overbake; the filling should look glossy and moist when done.
- For thicker bars, bake in a 9 x 9 pan and add a few extra minutes.
