These homemade chocolate revel bars are basically gooey oatmeal cookies swimming in a sea of hot fudge, on top of a soft and chewy oatmeal cookie base. I know. I know! They are incredible. Also known as oatmeal fudge bars or oatmeal cookie bars, they are a fabulous dessert. These are my go-to treat to bring to a dinner or party or dinner party and they are ALWAYS a hit!
These are rich and delicious. So fudgy, so gooey, so chocolatey. For other fun chocolate-y desserts check out our Oreo Cheesecake Cookies and Caramel Brownie Cookies and 2- ingredient Oreo Mug Cake. For more oatmeal goodness, try our Oatmeal Toffee Bars. For information on doubling or halving this recipe or others, check our kitchen conversions post complete with printables!
Ingredients
For the cookie base:
- butter
- brown sugar- light or dark. Sometimes I use dark for a richer more caramel-y taste
- eggs
- vanilla- pure vanilla gives the best flavor!
- baking soda
- salt- basic table salt or pink himalayan
- all-purpose flour
- rolled oats- I prefer mine with old fashioned, but quick oats work great too!
For the fudge sauce:
- butter
- sweetened condensed milk
- chocolate chips
- salt
- vanilla
Instructions
1. Preheat oven to 350*F. Cream together butter and sugar in a large mixing bowl with a hand mixer or in the bowl of a stand mixer. Mix about 2 minutes until it has lightened and is fluffier looking.
2. Add eggs and vanilla. Cream on high speed about 1 minute until the mixture has lightened and is fluffy looking. Don't skip the creaming step- it helps the texture of the finished product.
3. Add the flour, baking soda and salt. Mix on low/ medium-low speed until slightly under combined. Add oats then mix just until combined. Try not to over mix on this step.
4. In a saucepan heat butter, sweetened condensed milk, chocolate chips and salt. Heat over medium low heat until melted and smooth. Stir regularly to keep it from scalding to the bottom of the pan. Once it all melts together and becomes smooth, remove from heat and stir in vanilla.
5. Press about ⅔ of the oatmeal cookie base into the bottom of a 9x13 pan. Pour all of the hot fudge mixture over the top.
6. Using your hands, press the remaining dough into pieces of different shapes and sizes and place on top of the fudge- the thickness should be uniform. Place on top of the fudge. Bake for 25 minutes.
They are finished when the cookies are matte and a toothpick comes out clean. Don't worry about fudge on the toothpick, it's cookie dough you need to worry about here. Sometimes we like to slightly under bake them for an extra gooey texture. Enjoy and revel in your chocolate revel bars!!
Hint: Do not over bake these! You'll miss out on the soft gooey texture and be met instead with dry crumbly bars.
Substitutions
- gluten free- you can buy gluten free oats and make this with gluten free all-purpose flour, but the texture will not be the same. Substitute gluten free flour as directed on the box
- oat-free- make these oat free by not adding the oats. My son has a sensitivity to oats, so sometimes I make these oat free for him. Use an extra ½ cup flour
Variations
- Oatmeal Chocolate Chip Bars- in a hurry? Skip the fudge sauce and use one package of chocolate chips instead. It's not quite the same, but still a yummy alternative.
- Caramelitas- before adding the fudge, pour a layer of caramel on top of the dough. This can be store bought or try our yummy caramel topping, cooking it until it reaches a full soft ball stage.
Equipment
- hand mixer -or-
- stand mixer
- 9x13 glass baking dish
- mixing bowl
Storage
Somehow these delicious little delights taste even better the next day! Store in an airtight container at room temperature for up to 3 days for the freshest taste.
Store in an airtight container in the freezer for up to 2 months. Thaw to room temperature.
These are delicious as is and don't need to be reheated in any form.
Top Tip
Do not over bake! The last thing you want to do is take these from soft ooey gooey delights to dry and crumbly boring treats.
These are so heavenly and enjoyable, and the word revel means: 'enjoy oneself in a lively way' and that's exactly what you'll do while enjoying these!
Absolutely. Store in an airtight container for up to 2 months. Thaw to room temperature and enjoy! No need to reheat.
Recipe
Chocolate Revel Bars
- Total Time: 40 minutes
- Yield: 24 1x
Description
Chocolate revel bars are gooey oatmeal cookies swimming in a sea of hot fudge, on top of a soft and chewy oatmeal cookie base.
Ingredients
For the dough:
- ⅞ cup butter, softened (1 cup minus 2 tablespoons butter, to be used in the hot fudge)
- 2 cups dark brown sugar, light works fine too, but for that caramel-y taste use dark!
- 2 teaspoons vanilla
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups flour
- 3 cups rolled oats, I use old fashioned but quick work too
For the hot fudge:
- 1 14oz can sweetened condensed milk
- 1 package semi sweet chocolate chips
- 2 Tablespoons butter
- 2 teaspoons vanilla
- ½ teaspoon salt
Instructions
- Preheat oven to 350* F.
- Using a stand mixer or mixing bowl and hand mixer, beat softened butter and sugar together until light and fluffy, about 2 minutes.
- Add vanilla and eggs and mix on high about 1 more minute until the mixture lightens and is fluffier.
- Add baking soda, salt and flour and mix until just combined. I like to put the flour in first, then put the salt and baking soda on top then mix it lightly with my fingertips so that the salt and soda get incorporated throughout.
- Add the oats and mix until just combined. Be careful not to over mix!
- Press ⅔ of the dough onto the bottom of a 9x13 pan.
- Make the hot fudge sauce. Combine all ingredients in a saucepan and heat over medium low heat stirring occasionally until the sauce is smooth.
- Pour hot fudge sauce on top of dough in pan
- Using your hands, grab chunks of the dough and smash into different sized cookies (keeping the thickness the same) and place on top of the fudge at random. Press the dough very slightly into the fudge.
- Bake for 20-25 minutes, until the top of the bars turn matte and an inserted toothpick comes out without cookie dough on it. Don't worry if there is a little fudge on the toothpick.
- Enjoy!!
Notes
Somehow these delicious treats taste even better the next day! Store in an airtight container for up to 5 days.
Need less? A half batch works great. Use an 8x8 square pan and bake 18-25 minutes.
- Prep Time: 15
- Cook Time: 25
- Category: dessert
- Method: baking
- Cuisine: American
Keywords: chocolate revel bars, oatmeal cookie bars, oatmeal fudge bars, oatmeal chocolate chip bars, revel bars, chocolate oatmeal bars,
Kathryn
I love these oatmeal chocolate bars for an easy dessert! The chocolate and oat combination is fudgy, delicious and so perfect any time of the year 🙂 Great recipe.
★★★★★
Toni
These oatmeal cookie bars are totally amazing!! My kids loved it! Such a delicious dessert! The oats and chocolate fudge, YUM.
★★★★★
JCWine
These are a family favorite. They are so fudgey and gooey and just absolutely perfect. I love to make them when I have to take a dessert somewhere
★★★★★
liz Reeves
Delicious and super easy! The sauce step takes 2 min and then you save so much time by not waiting for batch after batch of cookie to bake! Will make again! Thank you!
★★★★★
Gwynn Galvin
You had me at "swimming in a pool of hot fudge"! Delicious recipe! Yum yum, I'm going to try the oatmeal chocolate chip bars variation in a few weeks. Can't wait!
★★★★★
Keri Bevan
Wow! These are so yummy!! Everyone loved them. Thank you for such a great recipe!
★★★★★
Amanda Dixon
These oatmeal fudge bars are one decadent treat! I love how rich and gooey they turned out, that fudge with the sweetened condensed milk-- perfect for some holiday baking!
★★★★★