Chocolate Oatmeal Revel Bars

A rich and chewy dessert, these Chocolate Oatmeal Revel Bars are fudgy and sweet. They are definitely in my top favorites and are always a hit wherever I take them. Perfect for any occasion birthdays, camping, cookouts, holidays you name it. They are my go-to when I need a dessert for a crowd or want something that holds up well while traveling.

Growing up we always called these Revel Bars, I am not sure how the name Revel bars got to be but these Chocolate Oatmeal Bars have proven to be a family favorite. My Grandma used to make them and keep them in the freezer to have on hand for company and my Mom and her cousin would go out to the shantee when Grandma wasn’t looking and sneak them out of the big freezer to eat when they were kids. My mom has told that story for years.

To make Revel Bars:

Preheat your oven to 350 degrees, and grease a 10.5 x 15.5-inch jelly roll pan.

For the oatmeal dough:

3 c old-fashioned oats

2c packed brown sugar

2 1/2 c all-purpose flour

1 c butter

2 eggs

2 tbsp vanilla

1 tsp baking soda

1 tsp salt

To make the oatmeal dough in a medium-size mixing bowl cream the brown sugar, butter, eggs, and vanilla. Then add in the flour, baking soda, salt, and oats and mix it all together.

With greased hands or a rubber saptula spread 2/3 rds of the dough in the bottom of the jelly roll pan. Set aside the remaining 1/3rd of the dough to go on top after the chocolate.

For the chocolate:

15 oz sweetened condensed milk

12 oz milk chocolate chips (2c)

1 c chopped walnuts (optional)

2 tbsp butter

2 tsp vanilla

1/2 tsp salt

In a medium-size saucepan, over medium heat melt the chocolate chips, sweetened condensed milk, butter, and salt. Once everything is melted and smooth, remove from the heat and add in the vanilla and chopped walnuts.

Spread this over the oatmeal base with a rubber saptula evenly to the edges.

Drop the remaining oatmeal mix by the tablespoons all around the top of the chocolate. Gently press them down with your fingertips to flatten them out a bit.

Bake for 25-30 minutes

Let them completely cool before cutting

Store them in an airtight container for up to a week, or freeze them for up to 3 months.

Notes:

You can use quick-cooking oats instead of old-fashioned oats. I prefer the texture of old-fashioned more but my Grandmother always used quick-cooking oats.

You can substitute the chocolate chips in this recipe for any kind of chocolate. Try dark chocolate, butterscotch, or semi-sweet chocolate.

These work great to make ahead of time and have on hand in the freezer. If you are going to stack them put wax paper in between the layers so you can get them apart easier.