If you’re craving a dessert that’s rich, chewy, and packed with chocolatey goodness, Chocolate Revel Bars are the perfect treat. This classic bar cookie recipe combines a soft, buttery oatmeal crust with a decadent fudge-like chocolate filling — making it a nostalgic favorite for family gatherings. Whether you grew up enjoying these bars like I did or are discovering them for the first time, they’re incredibly easy to make and irresistibly delicious.
Chocolate Revel Bars will always be more than just a dessert for me—they’re a bite of childhood, a taste of home, and a reminder of how food can connect us to memories and people we love. I hope this recipe brings as much comfort and joy to your home as it does to mine.
Ingredients
- 7 tablespoons unsalted butter
- 3/4 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup & 5 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 & 1/2 cups quick oats
- 5oz semi-sweet or dark chocolate chips
- 6 oz sweetened condensed milk
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Prep the Oven and Pan. Preheat your oven to 350°F. Grease or line an 8×8-inch baking pan with parchment paper.
- Make the Oat Crust. In a large bowl, cream the butter and light brown sugar until light and fluffy. About 2 minutes.
- Add the egg and vanilla extract, and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet, mixing just until combined.
- Stir in the quick oats until combined. Reserve about 1/3 of the oat mixture for topping. Press the remaining 2/3 into the bottom of the prepared pan.
- Make the Chocolate Filling. In a small double broiler, over low heat, combine the chocolate chips, sweetened condensed milk, and butter. Stir until melted and smooth. Remove from heat and mix in the vanilla extract.
- Assemble the bars. Pour the chocolate filling over the oat crust and spread evenly. Drop teaspoon dollops of the reserved oat mixture over the top. No need to cover completely. Gently press the oat mixture into the fudge filling.
- Bake. Bake for 23-25 minutes, or until the top is lightly golden.
- Cool. Let cool completely in the pan before removing and cutting into 16 squares. Enjoy!
Why you’ll love these chocolate revel bars
- Nostalgic and Comforting – These bars bring all the cozy, homemade vibes of childhood.
- Fudgy + Chewy Texture – With a gooey chocolate center and a chewy oatmeal cookie crust, every bite is the perfect mix of soft and chewy.
- Easy to Make – No fancy ingredients or complicated steps. Just simple, straightforward baking.
- Great for Sharing – Whether you’re heading to a potluck, packing school lunches, or prepping dessert for a party, these bars are always a hit.
- Make-Ahead Friendly – These bars taste even better the next day, making them perfect for meal prep or early baking before an event.
Frequently asked questions
Yes! In fact, these bars taste even better the next day once the flavors have had time to meld. Store them in an airtight container in the refrigerator.
Sweetened condensed milk is key to achieving the rich, fudgy center. Substitutes like evaporated milk or cream won’t create the same consistency or sweetness.
Yes! Just use a 1:1 gluten-free flour blend and make sure your oats are certified gluten-free. The texture may vary slightly, but they’ll still be delicious.
Definitely. Chopped walnuts, pecans, or even almonds add a nice crunch and pair perfectly with the gooey chocolate filling.
The top should be lightly golden brown, and the chocolate layer should look just set. It’s important not to overbake, as the bars will continue to firm up as they cool. For the best texture, start checking around the 23-24 minute mark.
Tips for the best chocolate revel bars
- Use room temperature ingredients – Let your butter and eggs come to room temp before mixing.
- Don’t skip the parchment paper – Lining your pan with parchment makes it easier to lift the bars out and slice them cleanly once cooled.
- Melt chocolate mixture slowly – Use low heat when making the chocolate filling to avoid scorching. Stir constantly until smooth.
- Reserve enough oat mixture for the top – I usually grab my kitchen scale and then reserve 1/3 of the total weight in grams for the topping.
- Let them cool completely – These bars need time to set after baking. Cool in the pan before cutting for clean, gooey-in-the-middle squares.
- Customize them – Add chopped nuts, coconut flakes, or a drizzle of caramel over the chocolate layer for a fun twist.
How to store and freeze
Once the bars have completely cooled, cut them into squares and store them in an airtight container. They’ll stay fresh in the refrigerator for up to 1 week. If you like a firmer texture, chilling them can be a great option!
Chocolate Revel Bars freeze well, making them ideal for holiday prep or just having a sweet treat ready when you need it.
Let the bars cool completely (very important) and cut into squares. Place a layer of bars in an airtight container or freezer bag, separating layers with parchment or wax paper. Freeze for up to 2–3 months.
Simply take out the desired number of bars and let them sit at room temperature for about 30–60 minutes. They’ll taste just as good as fresh—maybe even better.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Chocolate Revel Bars
Ingredients
For the oatmeal crust
- 7 tablespoons unsalted butter
- 3/4 cup light brown sugar
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
- 1 cup & 5 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 & 1/2 cups quick oats
For the fudge filling
- 5 oz semi-sweet or dark chocolate chips
- 6 oz sweetened condensed milk
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, cream the 7 tablespoons butter and light brown sugar until light and fluffy. About 2 minutes.
- Add the egg and vanilla extract, and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet, mixing just until combined.
- Stir in the quick oats until combined. Reserve about 1/3 of the oat mixture for topping. Press the remaining 2/3 into the bottom of the prepared pan.
- In a small double broiler, over low heat, combine the chocolate chips, sweetened condensed milk, and butter. Stir until melted and smooth. Remove from heat and mix in the vanilla extract.
- Pour the chocolate filling over the oat crust and spread evenly. Drop teaspoon dollops of the reserved oat mixture over the top. No need to cover completely. Gently press the oat mixture into the fudge filling.
- Bake for 23-25 minutes, or until the top is lightly golden.
- Let cool completely in the pan before removing and cutting into 16 squares. Enjoy!
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
