Chocolate Revel Bars

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.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 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!

-Amanda

For more oatmeal goodness, try our Oatmeal Toffee Bars and Chewy Oatmeal Cookies.

Key Ingredients

Below is a list of key ingredients needed for this recipe. Follow our tips on each ingredient for best results.

• brown sugar- light or dark. Sometimes I use dark for a richer more caramel-y taste. We have recipe tested it and most taste testers preferred them when we made them with half light and half dark.
• rolled oats- I prefer mine with old fashioned, but quick oats work great too! We have tested this recipe many times and found that those who like a nice oatmeal texture preferred old fashioned oats.
• chocolate chips - (for the fudge) I always use semi sweet for this recipe. We found when we tested the recipe with milk chocolate chips it was just too sweet when combined with the sweetened condensed milk.

How to Make Oatmeal Fudge Bars

Use these process shots to help get the results you are wanting. The pictures can help with texture and be a visual guide for best results.

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.

Hint: Do not over bake these! You'll miss out on the soft gooey texture and be met instead with dry crumbly bars.

Use our Kitchen Conversions Charts and Printables for quick conversions!

For other fun chocolate-y desserts check out our Pizookie and Edible Brownie Batter.

Recipe

Chocolate Revel Bars

Nicole

Chocolate revel bars are gooey oatmeal cookies swimming in a sea of hot fudge, on top of a soft and chewy oatmeal cookie base.

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5 from 7 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 24

Calories/serving 365 kcal

Ingredients

 

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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:

• ▢ 14 ounce sweetened condensed milk
• ▢ 12 ounce 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 3 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.

To freeze: Place in a freezer container and freeze up to 2 months.

Need less? A half batch works great. Use an 8x8 square pan and bake 18-25 minutes.

Be very careful not to over bake these. When they are perfectly baked they are soft, gooey and delicious. Over baked they are dry and crumbly.

Make sure to beat the butter and sugar for the full 3 minutes. This will make their texture and flavor absolutely perfect.

For a deluxe version: Make the dough and place it in the refrigerator for 48 hours. This allows the liquids to completely get into the flour creating a much more flavorful cookie.

Nutrition

Serving: 1barCalories: 365kcalCarbohydrates: 51gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 40mgSodium: 237mgPotassium: 225mgFiber: 3gSugar: 32gVitamin A: 307IUVitamin C: 0.4mgCalcium: 83mgIron: 2mg

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Substitutions and Variations

We love switching things up when we're in the kitchen. Try any of these variations for something a little different.

• 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
• 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.

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.