Chocolate Revel Bars


These chocolate, nut, and oat revel bars are an all-time favorite of many on the Better Homes & Gardens staff.

Prep Time:
30 mins
Bake Time:
25 mins
Total Time:
55 mins
75 bars

Three layers of chocolate and sweet oatmeal flavors make this cookie bar recipe undeniably delicious. Our recipe testers couldn't get enough of the chewy oat layers and rich chocolate filling. We used semi-sweet chocolate chips for the best balance of flavors. Cut the chocolate revel bars in slices and grab for an on-the-go snack. This big-batch recipe makes a whopping 75 bars, so it's ideal for potlucks, parties, and any time you need to gift a sweet treat. We've even included a tip for making the bars ahead and freezing them—perfect for whenever you need a little dessert. Try making a batch and stashing them in the freezer ahead of the busy holiday season.


  • 1 cup butter or margarine

  • 2 cup packed brown sugar

  • 2 eggs

  • 2 teaspoon vanilla

  • 2 ½ cup all-purpose flour

  • 1 teaspoon baking soda

  • 3 cup quick-cooking rolled oats

  • 1 14 ounce can (1-1/4 cups) sweetened condensed milk

  • 1 12 ounce package (2 cups) semisweet chocolate pieces

  • 1 cup chopped walnuts

  • 2 teaspoon vanilla


  1. Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl, beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed.

  2. Beat in the 2 eggs and 2 teaspoons vanilla until well combined.

  3. In another large bowl stir together flour and baking soda until well combined. Stir in the quick-cooking rolled oats.

  4. Gradually stir dry mixture into beaten mixture until well combined. Set aside and begin working on the chocolate filling.

  5. In a medium saucepan, combine the reserved butter or margarine, the sweetened condensed milk, and semi-sweet chocolate pieces or chocolate chips. Cook over low heat until chocolate melts, stirring occasionally.

  6. Remove the chocolate mix from the heat. Stir in the chopped walnuts and the remaining 2 teaspoons vanilla.

  7. Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan until flat. Spread the melted chocolate mixture over the oat mixture until all of the bottom layer is covered with chocolate.

  8. Using your fingers, dot the remaining oat mixture over the chocolate.

  9. Bake in a 350 degree F oven about 25 minutes or until top is lightly browned. The chocolate mixture will still look moist when you take it out of the oven. Cool the pan on a wire rack. Cut the pan into 2x1-inch bars. This chocolate dessert recipe makes about 75 bars.

    Chocolate Revel Bars
    Carson Downing


Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool completely; lift bars out of pan on the foil. Place the uncut bars in a freezer bag or container and remove as much air as possible. Seal, label, date, and freeze the chocolate bars for up to 1 month. Thaw the bars at room temperature for about 15 minutes. Once thawed, cut into bars and serve.

Nutrition Facts (per serving)

117 Calories
6g Fat
16g Carbs
2g Protein
Nutrition Facts
Calories 117
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 14mg 5%
Sodium 52mg 2%
Total Carbohydrate 16g 6%
Protein 2g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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