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Chocolate Revel Bars

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

These chocolate cookie bars go by the name of Chocolate Revel Bars, but in my house we call them something different…rebel bars. Two chocolate revel bars stacked on pink napkins in front of a tray.

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.”A close up showing the texture of a Chocolate Revel Bar

 “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!”

 I laughed. “Actually I said revel, with a V, not rebel.” But his description was spot on.Pouring the chocolate fudge topping over the oatmeal crust.

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!

Ingredients

  • 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

Instructions

  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.

Notes

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!

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!

K

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!

Claude

Tuesday 18th of August 2020

Hi! Just wondering if the recipe can be reduced to half as this would be too much haha

Amy D

Monday 31st of August 2020

Claude,

A better bet would be to make a whole batch and then freeze half for later!

Jean

Friday 12th of June 2020

Hi! Will it make a huge difference if I use old-fashioned rolled oats instead of quick-cooking rolled oats? I'm hesitant to try because I might not like the texture if I use just what I have here. 😅 Could I use overnight oats?

Amy D

Monday 22nd of June 2020

Jean, I think you could use old fashioned oats and have it turn out fine. I would not recommend overnight oats.

katdc

Thursday 1st of December 2016

looks delicious! ?c an I ask the reason why you mix part of the flour with butter?

Amy D

Thursday 1st of December 2016

You start out only adding half the flour with the butter because this dough is very stiff. If you added all the flour at once it would be very hard to completely stir in and incorporate. So it's a little moisture, a little dry ingredient, a little moisture, a little dry ingredient to balance each other out! Hope that I explained this in a way that makes sense.

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