I just unburied my old Chocolate Revel Bars recipe and one bite will make you question every other Christmas cookie you thought mattered.

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I’m obsessed with these Chocolate Revel Bars. They’re not a usual cookie, they’re a flat-out crave machine.

I love the way oats and chocolate collide, chewy and slightly gritty, with that hit of sweet fudge. My family fights over the pan every year.

And the smell of melted semisweet chocolate chips and unsalted butter, softened makes the kitchen dangerous. I adore that mix of salt, brown sugar, toasted oats and chocolate; it’s loud and honest.

Oatmeal Chocolate Fudge Bars in spirit, but tougher and nuttier. I keep telling myself one slice, then disappearing three.

No apologies. Bring it this year.

Ingredients

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Basically adds rich fat that makes bars tender and cozy.
Plus molasses notes, keeps things moist with caramel warmth.
Adds crisp edges and quick sweetness to balance depth.
Oats give chew and whole grain texture, a hearty feel.
Provides structure so bars hold together when you slice.
Gives a light lift and helps with browning.
Small pop that makes sweetness more interesting, not cloying.
Soft aroma that smooths flavors and smells homey.
Sticky, sweet binder that gives gooey, almost caramel filling.
Melty chocolate pockets you’ll crave, pull you back for more.
Toasty crunch and nuttiness, adds texture and a little fat.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1 cup packed light brown sugar, packed

1/2 cup granulated sugar

2 cups old fashioned rolled oats

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1 (14 ounce) can sweetened condensed milk

1 1/2 cups semisweet chocolate chips

1 cup chopped pecans or walnuts, roughly chopped

How to Make this

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1. Preheat oven to 350°F and line a 9×13 inch baking pan with parchment or lightly grease it so the bars don’t stick.

2. In a large bowl cream together 1 cup softened unsalted butter, 1 cup packed light brown sugar and 1/2 cup granulated sugar until smooth and a little fluffy, don’t overbeat.

3. Stir in 1 teaspoon vanilla extract, then add 2 cups old fashioned rolled oats, 2 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt; mix until a crumbly dough forms. It will be a little coarse, that’s ok.

4. Reserve about half of that oat-dough for the topping, then press the other half firmly and evenly into the bottom of the prepared pan to make the base.

5. Pour 1 (14 ounce) can sweetened condensed milk evenly over the pressed crust, use a spatula to spread if needed but don’t press into the crust.

6. Sprinkle 1 1/2 cups semisweet chocolate chips and 1 cup roughly chopped pecans or walnuts evenly over the condensed milk layer.

7. Crumble the reserved oat-dough over the chocolate and nuts, pressing down very lightly in spots so it holds together but still looks rustic.

8. Bake in the preheated oven for 25 to 30 minutes, or until the top is golden and the edges are set. Ovens vary so check at 22 minutes if yours runs hot.

9. Remove from oven and let cool completely in the pan on a wire rack before cutting; chilling for an hour makes cleaner slices, but it’s tempting to dig in sooner.

10. Cut into bars, serve and store any leftovers in an airtight container at room temperature for up to 4 days or in the fridge if your kitchen is warm.

Equipment Needed

1. 9×13 inch baking pan (lined with parchment or lightly greased)
2. Parchment paper or nonstick cooking spray
3. Large mixing bowl (for dough)
4. Electric hand mixer or sturdy wooden spoon
5. Measuring cups and measuring spoons
6. Rubber spatula (for spreading condensed milk) and a wooden spoon for stirring
7. Chef’s knife and cutting board (for chopping nuts)
8. Can opener (for the sweetened condensed milk)
9. Wire cooling rack and oven mitts
10. Sharp knife or bench scraper for cutting bars and an airtight container for storage

FAQ

Q: Can I use quick oats instead of old fashioned rolled oats?

A: Yes, but quick oats make the bars a bit softer and less chewy. If you like a heartier chew stick with rolled oats, if not quick oats work in a pinch.

Q: Do I have to toast the nuts?

A: No, but toasting brings out more flavor. Toss them in a dry skillet for 4 to 6 minutes until fragrant, let cool, then chop. If you're rushed you can skip it.

Q: Can I swap the pecans or walnuts for something else?

A: Sure. Almonds, peanuts, or even sunflower seeds work. Keep the same volume so the texture stays balanced.

Q: How do I know when the bars are done?

A: The edges should be golden and firm, and the top slightly set. The center might still be a tiny bit soft but will firm as it cools. Give them at least 30 minutes to cool before cutting.

Q: Can I make these ahead and how long do they keep?

A: They keep at room temp in an airtight container for about 3 days, or in the fridge up to a week. You can also freeze for up to 3 months, wrapped tightly.

Q: Any tips for getting clean cuts?

A: Chill the pan for 20 to 30 minutes, then use a sharp knife wiped between cuts. A plastic knife sometimes works better for gooey bars, try both and see which you like.

Chocolate Oatmeal Revel Bars Recipe Substitutions and Variations

Unsalted butter → Coconut oil: use 3/4 to 1 cup solid coconut oil for 1 cup butter, press into pan the same way. Gives a slightly coconutty flavor and a firmer bar at room temp.
Sweetened condensed milk → 1 cup evaporated milk + 1/2 cup granulated sugar, simmer and reduce a bit until thickened, then cool. Texture and sweetness will be very close.
Old fashioned rolled oats → Quick oats: swap 1:1. Bars will be a bit softer and less chewy, but it works in a pinch.
Chopped pecans or walnuts → Toasted sunflower seeds or chopped almonds: use same amount. Good if you want a nut-free option or a different crunch.

Pro Tips

1. Don’t overbeat the butter and sugars. You want them mixed till fluffy but not whipped into a cloud, or the bars can become cakey instead of chewy. A few small streaks of butter are fine.

2. Toast the nuts for extra flavor. Put them on a sheet in a 350°F oven for 5 to 8 minutes, watch them though, they go from perfect to burned fast. Let them cool before chopping.

3. Warm the sweetened condensed milk slightly if it’s thick and cold, it spreads easier that way. Pour it in a few spots and gently tilt or use a small spatula to bring it out, but avoid pressing it into the crust or you’ll lose the layers.

4. Reserve more than you think of the oat dough for the topping and crumble it with your fingers so it’s irregular. Press the bottom layer firmly and evenly so it holds, but only pat the top crumbs lightly so you keep a rustic texture.

5. Bake toward the shorter end of the time and check early, then cool fully before slicing. If you’re impatient, chill the pan for 30 to 60 minutes for much cleaner squares. Store at room temp up to 4 days or in the fridge if it’s warm.

Chocolate Oatmeal Revel Bars Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just unburied my old Chocolate Revel Bars recipe and one bite will make you question every other Christmas cookie you thought mattered.

Servings

servings

Calories

320

kcal

Equipment: 1. 9×13 inch baking pan (lined with parchment or lightly greased)
2. Parchment paper or nonstick cooking spray
3. Large mixing bowl (for dough)
4. Electric hand mixer or sturdy wooden spoon
5. Measuring cups and measuring spoons
6. Rubber spatula (for spreading condensed milk) and a wooden spoon for stirring
7. Chef’s knife and cutting board (for chopping nuts)
8. Can opener (for the sweetened condensed milk)
9. Wire cooling rack and oven mitts
10. Sharp knife or bench scraper for cutting bars and an airtight container for storage

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar, packed
1/2 cup granulated sugar
2 cups old fashioned rolled oats
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 (14 ounce) can sweetened condensed milk
1 1/2 cups semisweet chocolate chips
1 cup chopped pecans or walnuts, roughly chopped

Directions

Preheat oven to 350°F and line a 9×13 inch baking pan with parchment or lightly grease it so the bars don't stick.
In a large bowl cream together 1 cup softened unsalted butter, 1 cup packed light brown sugar and 1/2 cup granulated sugar until smooth and a little fluffy, don't overbeat.
Stir in 1 teaspoon vanilla extract, then add 2 cups old fashioned rolled oats, 2 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt; mix until a crumbly dough forms. It will be a little coarse, that's ok.
Reserve about half of that oat-dough for the topping, then press the other half firmly and evenly into the bottom of the prepared pan to make the base.
Pour 1 (14 ounce) can sweetened condensed milk evenly over the pressed crust, use a spatula to spread if needed but don't press into the crust.
Sprinkle 1 1/2 cups semisweet chocolate chips and 1 cup roughly chopped pecans or walnuts evenly over the condensed milk layer.
Crumble the reserved oat-dough over the chocolate and nuts, pressing down very lightly in spots so it holds together but still looks rustic.
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden and the edges are set. Ovens vary so check at 22 minutes if yours runs hot.
Remove from oven and let cool completely in the pan on a wire rack before cutting; chilling for an hour makes cleaner slices, but it's tempting to dig in sooner.
Cut into bars, serve and store any leftovers in an airtight container at room temperature for up to 4 days or in the fridge if your kitchen is warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.