Sweet, chewy, and packed with rich chocolate, these classic revel bars are the ultimate indulgence! A buttery oatmeal cookie base pairs perfectly with a fudgy chocolate filling, making these bars an easy, crowd-pleasing treat.
Revel bars are a nostalgic favorite, combining the comforting flavors of oatmeal cookies and gooey chocolate fudge in one delicious bite. These bars are perfect for sharing, whether you’re baking for a family gathering, potluck, or just treating yourself. With their chewy texture and irresistible layers, they’re bound to become a go-to recipe in your baking rotation!
Why You’ll Love This Revel Bars Recipe
- Simple ingredients. You likely have most of these pantry staples on hand!
- Easy to make. No special equipment required, just mix, layer, and bake.
- Perfect texture. A chewy oat base with a rich, fudgy chocolate filling.
- Customizable. Add nuts, swap chocolates, or sprinkle with sea salt for a twist.
- Great for any occasion. These bars are ideal for potlucks, bake sales, or just a cozy homemade treat.
What You’ll Need
For ingredient quantities and full instructions, see the recipe card below.
- All-purpose flour – Measure by weight or use the spoon and sweep method for accuracy.
- Baking soda
- Salt
- Unsalted butter – Let this soften at room temperature before mixing.
- Brown sugar – I like light brown sugar here, but you can use dark brown sugar (or a mixture) if you want a stronger molasses flavor.
- Eggs – Let these come to room temperature for easier mixing.
- Vanilla extract
- Oats – Use old-fashioned rolled oats for that signature chewy texture.
- Sweetened condensed milk – Don’t confuse this with evaporated milk, which is unsweetened.
- Semisweet chocolate – Use a good quality chocolate for the best flavor and smooth melting. A chopped bar or discs will melt more easily than most chocolate chips.
How to Make Revel Bars
- Prepare for baking. Heat the oven to 350°F, and grease or line a 9×13-inch baking pan.
- Combine dry ingredients. Mix flour, baking soda, and salt.
- Mix the dough. Beat the butter and brown sugar, then add each egg and the vanilla. Gradually add the flour mixture, then stir in the oats.
- Transfer to pan. Place about two-thirds of the dough in the pan and spread evenly.
- Make the filling. Heat the condensed milk, chocolate, and butter until smooth and melted. Stir in the vanilla and salt off the heat.
- Finish assembling. Pour the chocolate filling over the dough in the pan. Crumble the remaining oat mixture over the top of the filling.
- Bake. Place the pan in the heated oven, and bake 25 to 30 minutes. Cool completely before cutting into bars.
Tips for Success
- Measure accurately. Use a kitchen scale for the flour and oats if possible. Over-measuring can make the bars dry.
- Use room temperature ingredients. This helps everything mix evenly, especially the butter (which should be softened) and the eggs.
- Don’t over-bake. The bars should look golden on top but still slightly soft in the center. They will firm up as they cool.
- Line the pan. Parchment paper makes it easier to lift and cut the bars cleanly.
- Use good-quality chocolate. If using chocolate chips, opt for brands with fewer stabilizers for smoother melting.
Variations
- Nutty twist – Add 1/2 cup chopped pecans, walnuts, or almonds to the oat mixture or sprinkle on top before baking.
- Espresso kick – Stir 1 teaspoon of espresso powder into the chocolate filling for a deeper flavor.
- Salted chocolate – Sprinkle flaky sea salt over the bars after baking for a sweet-salty contrast.
- Different chocolate – Swap semisweet for dark, milk, or even white chocolate for a unique flavor twist.
- Serving suggestion – These bars are delicious on their own but even better slightly warmed with a scoop of vanilla ice cream or a drizzle of caramel sauce.
How to Store
- Room temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keep for up to a week if you prefer firmer bars. Let the bars sit at room temperature for a few minutes before eating to soften slightly.
- Freezer: Wrap bars individually in plastic wrap and freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Make-ahead tip. You can prepare these bars a day in advance and store them in an airtight container to maintain their freshness.
More Layered Bar Recipes
Get the Recipe:
Revel Bars
These revel bars feature a chewy oatmeal cookie base and a rich chocolate filling, making them a simple yet indulgent dessert. They're easy to make and perfect for sharing!
Ingredients
For the bars:
- 2 1/2 cups (300 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) firmly packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (297 g) old-fashioned rolled oats
For the chocolate filling:
- 1 14-ounce can (397 g) sweetened condensed milk
- 2 cups (340 g) semisweet chocolate, roughly chopped
- 2 tablespoons (28 g) unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
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Instructions
To make the bars:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream the butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined. Stir in the oats until evenly distributed.
- Press about two-thirds of the oatmeal dough into the prepared pan, spreading it evenly. Set aside the remaining dough.
To make the filling and assemble:
- In a medium saucepan over low heat, combine the sweetened condensed milk, chocolate, and butter. Stir frequently until smooth and melted. Remove from the heat and stir in the vanilla extract and salt.
- Pour the chocolate filling over the base and spread to cover. Crumble the remaining oatmeal dough over the top.
- Bake for 25-30 minutes, or until the top is golden brown and the edges are set. The center will still look slightly soft but will firm up as it cools.
- Let the bars cool completely in the pan before slicing into squares or bars.
Notes
- Store in an airtight container at room temperature up to 4 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can’t wait to see your creation!
