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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:
Delicious! My new favorite cookie of all time!
Awe! I’m glad they are a hit, Rocky!
Excellent bar cookies, very fudgie and delicious! I made these for a charity bake sale and they were a hit. I was asked for the recipe by many people, which is a very good compliment. Freezing helps. Definitely a must have cookie recipe. If there were more stars, I would rank these superior with all the stars! Thank you
I’m happy to hear that the bars were a hit, Karen.
Very rich but very good. I froze before cutting into bars. This is a pretty dessert worthy of any potluck or company. Great with a cup of coffee.
Made a few substitutions. I used King Arthur measure for measure gluten-free flour, Swerve brown sugar (1 3/4 packed cup), and old fashioned oats. I did add chopped pecans. I cooked the pan for only 22 minutes because of the Swerve. Wish I could have subbed for the sweetened condensed milk because of the sugar content.
Nonetheless, the bars were wonderful.
Thank you, Nancy.
These are great and i agree with the author, they are 100000% better after being frozen …I don’t know why, but they are…softer, more moist, just better…I literally pulled put a batch that I had in the freezer, well wrapped and insulated since 2/24/22 it’s 1/22/23 and they are delicious!!! Make a batch, freeze half, you will not be disappointed.
Yes! Love hearing that, Caroline
Do you cook the oatmeal before you add it or leave it uncooked to add to the receipe?
Uncooked Oatmeal, Ann.
Can I use old fashioned oats instead of quick cooking oats?
Sure thing, Cindy. The bars will have a slightly different texture, but will still work nicely.
Do you think these would be tasty without sweetened condensed milk? Couldn’t I just melt the chocolate with butter and some sugar? I forgot to get some condensed milk at the store ????
Adding these to my MUST MAKE LIST! Looks amazing!
These are so fantastic and easy to make. Whipped up a batch last night and had a piece for breakfast. DELISH.