This post may contain affiliate links. Please read our disclosure policy.
Old Fashioned Chocolate Revel Bars have a rich chocolate fudge layer sandwiched between two buttery oatmeal cookie layers.
Chocolate Revel Bars are one of the classic recipes that you’re certain to find in church cookbooks across the Midwest.
These bars seem to be a staple at large church potlucks – and I, for one, can not resist them when they’re on a plate near me.
First things first, what exactly is a Revel Bar? I was unable to find out the exact origin of the Revel Bar recipe, but they have been around for quite a few decades.
Basically, a revel bar is an oatmeal cookie bar with a gooey or fudgy layer in the middle.
For those of you who have never had them, Revel Bars are a rich chocolate treat. However, that sweet rich chocolate filling is sandwiched by the not-too-sweet oatmeal cookie layer.
The cookie portion does a terrific job balancing out the richness of the fudge.
Revel Bars also freeze very well for those of you that want something you can make ahead. In fact, I think the texture improves on them after they have been frozen.
Salty sweet graham cracker toffee is perfect for snacking on its own or crumbling over ice cream as well.
Revel Bars Recipe
The oatmeal cookie portion of this recipe requires your standard baking ingredients like butter, sugar, flour, and oatmeal.
Before starting to make the recipe, you’ll want to check that you have the ingredients for the fudge layer on hand. You’ll need:
- a bag of chocolate chips,
- a can of sweetened condensed milk
- vanilla
- butter
- chopped nuts (optional)
For this batch, I didn’t add any nuts, since that’s my family’s preference most of the time. However, these bars are especially good with walnuts or pecans. It helps cut the sweetness of the sweetened condensed milk.
You’ll start by making the oatmeal cookie layer. It’s standard cookie bar recipe process. Cream the butter and sugar, add eggs and vanilla and stir in dry ingredients. Press half of the dough in the bottom of a 9 x 13 inch pan and set aside.
To make the fudge layer. You’ll add the chocolate chips, sweetened condensed milk, and butter to a saucepan and stir over low heat until everything is melted and smooth.
Spread the chocolate fudge layer on the oatmeal cookie layer and then crumble the remaining oatmeal cookie dough over the top. Bake, cool, and eat – or freeze for later.
Can I Freeze Revel Bars?
As I mentioned above, I think these chocolate revel bars are better after being frozen. The seem to get softer after spending some time in the freezer.
To freeze them, let the bars cool completely before slicing them into bars. Then place in an airtight container with wax paper between the layers and freeze for up to several weeks.
Chocolate Revel Bars
Ingredients
For the Oatmeal Crumb Layer
- 3 cups quick cooking oatmeal
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter room temperature
- 2 cups packed brown sugar
- 2 eggs room temperature
- 1 tablespoon vanilla
For the Chocolate Fudge Layer
- 12 ounces chocolate chips
- 14 ounces sweetened condensed milk
- 2 tablespoons butter
- 1/2 cup chopped nuts optional (pecans or walnuts are great)
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F. Whisk together the oatmeal, flour, baking powder, and salt in a medium bowl, set aside.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla until well combined. Stir the dry ingredients into the wet and mix until well combined. Set aside.
- In a medium saucepan, combine the chocolate chips, condensed milk, and butter. Heat together over low heat until melted, stirring until smooth. Remove from heat. Stir in nuts and vanilla.
- Press half of the oat mixture in the bottom of a greased 9 x 13 inch baking pan. Spread the chocolate mixture on top. Crumble the remaining oat mixture over the top. Bake for 25 minutes or until lightly browned. Cool and cut into squares.
- Store tightly covered at room temperature for several days or freeze up to several weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 6/17/19 – recipe notes and photos updated 3/1/21}
Check out some of my other favorite cookie bars:
Hello. I just made this, and I’m waiting for it to cool down. When you say it is better after being frozen, does that mean freeze it, then leave it out in room temp to defrost? Thank you. 🙂
That is correct. If I have time to make them in advance, I just store them in the freezer and then thaw at room temp.
Hi! Thank you so much for this recipe! I made it a few times already, I slightly altered it to my taste (like adding cinnamon, coffee and making it 1 cup or sugar instead of 2 cause I dont like it too sweet)
My friends and family all loved it, and its so addicting to eat.
Really awesome and amazing recipe ?
I’m so happy to hear it!
Hi…I was wondering about the chocolate chips…are you using semisweet chocolate chips?
Thanks so much.
Yes, I use semi-sweet chips.
These bars are delicious. I added nuts. I will definitely make again.
I’m glad you like them!
I have made these 5-6 times this past year. I am embarrassed that I have not reviewed them until now. I, like the author, have family members that don’t like nuts and since one of them is my wife, I have never made them with nuts, yet! I make them for a women’s group and they love them. They keep asking for more. They are fantastic, I have put extra butter in them because I forgot to reserve some for the chips, still came out great. Best after freezing or refrigeration.
I’m so glad you like them!