Chocolate Revel Bars

The other day I needed to make a dessert that would yield a large enough quantity to feed to a crowd at church, but also enough to bring along on a Saturday fishing trip that my husband and I were going to take.  I was thumbing through one of my favorite basic cookbooks, The Better Homes and Gardens New Cookbook, and I came across Chocolate Revel Bars.  I have made them before, but it’s been years and I had forgotten how good they are.  I know they have been done over and over again on blogs everywhere, but I think they are worth repeating here.

Chocolate Revel Bars are cheap and easy to make.  I always have chocolate chips, sweetened condensed milk, and quick cooking oats in my pantry.  These are a substantial bars that are chewy and chocolaty, but also have a slightly crunchy texture with the oat crust and topping.  The original recipe is here.  I increased my measurements to make a huge quantity, so if you need a massive amount of bars, follow my measurements below and bake in a 12 x 17 x 1 -inch pan.

Chocolate Revel Bars

1-1/2 cups softened butter

3 cups packed light brown sugar

1-1/2 teaspoons baking soda

3 eggs

3 teaspoons vanilla

3-3/4 cups all-purpose flour

4-1/2 cups quick cooking oats

2-3/4 cup semisweet chocolate chips

1 3/4 cup plus 2 tablespoons sweetened condensed milk (1-1/2 cans)

3/4 cup chopped walnuts or pecans

3 teaspoons vanilla

  1. Set aside 3 tablespoons of the butter.  In a large mixing bowl, beat the remaining butter on high speed for 30 seconds.  Add the brown sugar and baking soda. Beat until combined, scraping the sides of bowl.  Beat in the eggs and 3 teaspoons vanilla.  Beat in as much of flour as you can with the mixer, then beat in remaining flour by hand.  Stir in the oats.  Press 2/3 of the oat mixture into the bottom of a 12 x 17 x 1-inch baking pan.
  2. Heat the remaining 3 tablespoons butter, the chocolate chips, and the sweetened condensed milk in a medium heavy saucepan over low heat, until melted and smooth, stirring occasionally.  Remove from heat and stir in walnuts and 3 teaspoons vanilla.  Spread this mixture on top of the crust.
  3. Spread remaining oat mixture on top by flattening out small pieces and placing them on the chocolate filling or spooning them evenly on top.
  4. Bake for about 30-35 minutes or until top is lightly browned.  The chocolate filling will still look moist.  Cool on wire rack before cutting into bars.


  1. says

    I love revel bars! Your photos are making me want to run straight to the kitchen and make some-especially since I already burned a batch of cookies today and now I need a sugar fix.

  2. says

    I don’t think I have ever made these before (where have they been all my life)…and I think I need to make them right away….
    mmmmm warm with a scoop of vanilla ice cream…I’m drooling right now ~~
    Thanks for the recipe!

  3. says

    I’ve never had a revel bar before. They look great! I wonder who came up with revel bars?
    I like your CATME’s, by the way. They’ll come in handy if I ever get married or have kids. I like all the tips.

  4. says

    YUM!! Love quick and easy but still delicious old favorites! I haven’t had one of these in a long time either, guess it’s time to make another batch.

  5. LoriR says

    oh man, my mouth is actually watering. This is not good for the diet, no no no… I can’t make these, I’d eat the whole pan! :)

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