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Chocolate Revel Bars

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What’s a chocolate revel bar? Crispy, chewy, creamy, fudgy, chocolaty, oatmeal and everything good bars!

Two chocolate revel bars stacked on pink napkins in front of a tray.

These chocolate cookie bars go by the name of Chocolate Revel Bars, but in my house we call them something different…rebel bars.

A close up showing the texture of a Chocolate Revel Bar

Once you hear the story, I’m sure you’ll agree that chocolate rebel bars totally wins out. I made these for an after school snack for my kids not too long ago. As my oldest son was devouring one, he said, “I can’t remember what these are called, but man I love them.”

 “They are chocolate revel bars,” I told him. 

“MMMMMmm. I get it,” he said. “They are rebel bars because they are crispy, but chewy. Creamy but also fudgy. Like a brownie and fudge and an oatmeal cookie all together. It’s so much good stuff in one bar, it’s a rebel!”

Pouring the chocolate fudge topping over the oatmeal crust.

 I laughed. “Actually I said revel, with a V, not rebel.” But his description was spot on.

These bars are everything he said, plus more. They are totally easy and they make a large batch to boot. Be a rebel. I promise you rebellion never tasted so sweet.

After you master the chocolate revel bar, you’re probably going to want to try even more. Here are some of my favorite revel bar variations!  

A cherry revel bar on a white plate surrounded by fresh cherries.
Cherry Chocolate Revel Bars
Chocolate Revel Bars

Chocolate Rebel Bars

Yield: 40
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Crispy, but chewy. Creamy but also fudgey. Like a brownie and fudge and an oatmeal cookie all together bars!


  • 1 cup salted butter, softened to room temperature
  • 2 1/2 cups all purpose unbleached flour
  • 2 cups light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 3 cups quick cook rolled oats
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 14 oz can sweetened condensed milk
  • 2 tablespoons salted butter
  • 2 teaspoons vanilla extract


  1. Preheat the oven to 350 degrees.
  2. Line a 15 x10 x 1inch baking sheet with heavy duty foil.
  3. In a large mixing bowl, beat one cup of butter until light and fluffy. Add to this half the flour. Then add the brown sugar, eggs, 2 teaspoons of vanilla extract and the baking soda. Beat this until it's well combined, scraping down the sides of the bowl as needed. After this is well mixed, add in the remaining flour and stir well. Add in the oats and stir well again. This dough will be very stiff. Set the mixture aside.
  4. In a small saucepan, heat the chocolate chips, the can of sweetened condensed milk, and 2 tablespoons of salted butter over low heat, stirring often. Heat just until all the chocolate is melted, then remove from heat and stir in 2 teaspoons vanilla extract.
  5. Take about 3 1/2 cups of the dough and press it evenly into the bottom of the foil lined baking sheet. Then pour the chocolate filling over the top, and spread it evenly almost to each edge. Drop the remaining dough by teaspoonfuls over the top of the chocolate layer.
  6. Bake at 350 degrees for about 25 minutes or until the dough on top is lightly browned. (The chocolate layer will still look a little moist.) Cool in the pan on a wire rack. Remove from the pan, by gently pulling up the foil edges. Cut into bars and store in the fridge.


This recipe has been lightly adapted from the Better Homes and Gardens Old Fashioned Home Baking Cookbook.

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Chocolate revel bars are fudgy, chocolaty, oatmeal and everything good bars!

More Dessert Bar Recipes to Enjoy:


Wednesday 24th of May 2023

Hi Amy, can i use i different type of oats like instant oats which is not rolled?

Amy D

Saturday 10th of June 2023

Hi Jack,

Great question. You absolutely can use instant oats in this recipe. Instant oats are in fact rolled oats that have just been cut finer to help them cook more quickly when making something like oatmeal. In a recipe like this, it shouldn't make a big difference at all.

Amy D.


Saturday 18th of February 2023

Hi, Amy! Can I lessen the sugar for this recipe? Would love to try this, but I have toddlers and don't want them going sugar rushing.😁

Amy D

Monday 20th of February 2023

I'm not sure how that would affect the crust for these bars. If you try it, please let me know!


Monday 10th of January 2022

Hi Amy, my choco mixture turned out fine. However, the oatmeal layer was not chewy but rather cakey. Any tips?

Amy D

Monday 17th of January 2022

What kind of oats did you use Cherry?

Rose Tan

Thursday 15th of April 2021

Hi Amy. All my kids love chocolate revel bar. Plan to make it but wat i have at home in enriched pre sifted flour . Can that substitute to unbeached flour ? If so , same quantity? Thanks!

Amy D

Tuesday 20th of April 2021

Yes, it can be substituted at the same quantity and should work just perfect Rose!


Sunday 21st of March 2021

Tbis is totally amazing. I made this for the first time and it turned our pretty yummy and awesomely delicious. Thanks a lot.

Amy D

Thursday 1st of April 2021

Yay! I'm glad that they were exactly what you were hoping for!

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