These incredible and addictively delicious chocolate revel bars are my take on the Starbucks oat and fudge bars! These bars have a buttery oat crust, crumble topping, and are filled with a rich, sticky chocolate and walnut filling- they are the perfect sweet treat!
My chocolate revel bars are sticky, sweet, buttery, and rich with an addictive fudgy flavor!
Chocolate desserts are my ultimate weakness and these amazing chocolate revel bars are no exception. They’re sinfully delicious – I top an oat crust with an easy-to-make chocolate and walnut filling, then cover it with a buttery oat crumble topping.
When it bakes, you’re left with a decadent treat that will instantly become a favorite!
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Although Starbucks does make a version of these fudgy oat bars, it’s actually an old-fashioned recipe that has been around longer than the coffee giant.
Most of the total time is spent with the bars in the oven, which makes it an amazingly easy dessert! I love how simple these bars are to make but taste like they’ve come straight out of a bakery!
❤️ Why You'll Love This Recipe!
Irresistibly good! A rich, buttery crust with a sweet, dense chocolate filling? Count me in! You won’t be able to stop eating these bars!
Easy to make! It only takes 15 minutes to prep these amazing chocolate revel bars! They’re super easy to bake up whenever you’re craving an amazing dessert!
A family favorite! Be prepared for these tasty treats to be your most requested dessert from kids and adults alike!
🥘 Ingredients
These incredible chocolate revel bars use easy, everyday ingredients to make a sinfully delicious dessert. It’s worth a quick trip to the store!
Crust and Crumble Topping
- 1 cup Butter – This is equivalent to 2 sticks of butter! You want the butter to be softened for this recipe! I recommend leaving the butter out overnight for the best texture.
- 2 cups Light Brown Sugar – The brown sugar must be tightly packed when measuring, so you have the proper amount! I prefer light brown sugar to dark for this recipe.
- 2 large Eggs – I always like eggs to be brought to room temperature before using in baking (See Tips & Recipe Notes).
- 2 teaspoons Vanilla Extract – Use 100% pure vanilla extract here if you can! I like the sweet flavor vanilla gives to the crust!
- 3 cups Quick Cooking Oats – Oats make the crust and topping of these bars rich and slightly chewy. Be sure you’re using quick cook oats!
- 2 ½ cups All-Purpose Flour –Flour is what gives structure to the crust and topping! Use all-purpose flour here, not self-rising or cake flour (See tips & Recipe Notes).
- 1 teaspoon Baking Soda – Baking soda is what helps to leaven the crust!
- 1 teaspoon Salt – Salt helps to add depth and balance the flavors. You can use standard table salt here.
Chocolate Filling
- 14 ounces Condensed Milk – This is equivalent to one large, 14-ounce can of sweetened, condensed milk.
- 12 ounces Chocolate Chips – I prefer to use semi-sweet chocolate chips for this recipe! This is equivalent to 1 ½ cups of chocolate chips.
- 3 tablespoons Butter – Adding a little butter to the chocolate filling adds richness and makes the filling smoother and shinier.
- 1 teaspoon Salt – Salt helps to balance the flavors! The combination of salty and sweet makes the revel bars so good!
- 2 teaspoon Vanilla Extract – Vanilla extract helps to enhance the flavors of the chocolate! Like with the crust, try to use 100% pure vanilla extract for the best flavor.
- ⅓ cup Walnuts – Walnuts make these bars absolutely divine! The walnuts should be chopped (*See Tips & Recipe Notes).
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-By-Step Instructions
Amazing chocolate revel bars take almost no time to prepare! These bars are just as yummy as they are easy!
Make Crust & Crumble Topping
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- Prep. Begin the revel bars by preheating your oven to 350°F (175°C). Then, lightly grease, butter, or spray a 9x13 baking pan with non-stick cooking spray.
- Mix wet ingredients. In a large mixing bowl, cream together 1 cup of butter (2 sticks) and 2 cups light brown sugar until light and smooth. Then, add in 2 large, room temperature eggs one at a time, and mix before stirring in 2 teaspoons of vanilla extract. Once those are combined, stir in 1 teaspoon of baking soda and 1 teaspoon salt and stir until incorporated.
- Add dry ingredients. To the wet mixture, add 2 ½ cups of all-purpose flour and 3 cups of quick-cooking oats. Stir until the dry ingredients are evenly distributed. The mixture will be crumbly.
- Press crust. When combined, transfer ⅔ of the crust mixture into your prepared baking dish and use your hands to press into the pan firmly. This is your bottom crust. Set aside the remaining ⅓ of the mixture to use as the crumble topping.
Make Chocolate Filling
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- Melt. In a large saucepan over low heat, add the chocolate filling ingredients: 14 ounces of condensed milk, 12 ounces of chocolate chips, 3 tablespoons of butter, and 1 teaspoon of salt. Bring this up to heat, stirring occasionally until the filling is smooth and glossy.
- Add Remaining Ingredients. Next, remove the chocolate filling from the heat and stir in 2 teaspoons of vanilla extract and ⅓ cup of chopped walnuts. Mix until thoroughly combined.
Assemble & Bake
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- Pour filling. When the filling is ready, transfer to the prepared pan by spooning or pouring the filling down the center of your oat base. Then, use a spatula to spread the chocolate filling out to the pan edges and sprinkle the remaining ⅓ of the crumble mixture over the top of the chocolate layer.
- Bake. Place the revel bars in the center of your oven’s middle rack and bake at 350°F (175°C) for 30 to 35 minutes, or until the topping is a light golden brown. Let the bars sit until cool, then cut into bars and serve. Enjoy!
Incredible, easy-to-make chocolate revel bars are practically addicting. Eat these tasty treats on their own or serve with a scoop of vanilla ice cream for an amazing flavor combo!
💭 Angela's Tips & Recipe Notes
- Room temperature eggs incorporate into dough much more easily! To bring your eggs to room temp, leave them on your counter for no more than 90 minutes. Alternatively, you can place the eggs into a bowl of warm water for 15 minutes, changing out the water every 5 minutes.
- If you prefer to make this a gluten-free dessert, you can substitute 1:1 gluten-free flour! Make sure you’re using a blend that includes xanthan gum, a binding agent that helps gluten-free baked goods not fall apart.
- I like to toast my walnuts for the best flavor! Spread out the chopped walnuts in an even layer and toast in the oven at 350°F (175°C) for about 5 to 7 minutes, or until the walnuts are fragrant and golden brown.
🥡 Storing
Store these amazing chocolate revel bars in an airtight container, with a sheet of parchment or wax paper in between the layers. You can keep the revel bars at room temperature for 3 days or in your fridge for up to a week!
Freezing
Alternatively, you can make these tasty revel bars ahead of time and freeze them! Store as described above, then keep in the freezer for up to 3 months.
They’re great for whenever you’re in the mood for a chocolatey treat!
🍫 More Chocolatey Desserts!
- Chocolate Maraschino Cherry Brownies
- Chocolate Chip Mug Cake
- Dark Chocolate Almond Butter Cups
- Chocolate Macaroons
- Chocolate Peanut Butter No Bake Cookies
❓ FAQ
Brown sugar must be packed (pressed down) into your cup measure to ensure a reliable measurement. Because of how brown sugar is produced, there are little pockets of air that must be pressed out to make sure you get the correct amount of sugar! Otherwise, the recipe might not turn out correctly!
Sweetened condensed milk is milk that’s had sugar added and the water content cooked out, to turn it into a shelf-stable creamy confection! It also differs from milk in that it causes desserts to set fully, like in fudge or these delicious chocolate revel bars! It’s very different from regular milk and cannot be substituted – so crack open a can of condensed milk and get baking!
📋 Recipe
Chocolate Revel Bars
Ingredients
Crust & Crumble Topping
- 1 cup butter (softened, at room temperature)
- 2 cups light brown sugar (packed)
- 2 large eggs (at room temperature)
- 2 teaspoon vanilla extract
- 3 cups quick cooking oats
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Chocolate Filling
- 14 oz sweetened condensed milk (1 14-ounce can)
- 12 oz chocolate chips (1 12-ounce bag or 1 ½ cups, I prefer semi-sweet chocolate)
- 3 tablespoon butter
- 1 teaspoon salt
- 2 teaspoon vanilla extract
- ⅓ cup walnuts (chopped)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease, butter, or spray a 9x13 baking pan with non-stick cooking spray.
- In a large mixing bowl cream together the brown sugar and butter until smooth then add the eggs and vanilla extract. Mix to combine then stir in the baking soda and salt.1 cup butter, 2 cups light brown sugar, 2 large eggs, 2 teaspoon vanilla extract, 1 teaspoon baking soda, 1 teaspoon salt
- Add the all-purpose flour and quick oats and mix until evenly distributed.3 cups quick cooking oats, 2 ½ cups all-purpose flour
- Transfer ⅔ of the crust and crumble mixture into your prepared baking dish and use your hands to press this down into the pan firmly as your bottom crust. Set the remaining ⅓ aside to use as the crumble topping later.
Make the Chocolate Filling
- Heat a large saucepan over low heat with the chocolate filling layer ingredients including condensed milk, chocolate chips, butter, and salt. Stir occasionally until the sauce is smooth.14 oz sweetened condensed milk, 12 oz chocolate chips, 3 tablespoon butter, 1 teaspoon salt
- Remove from heat and stir in the vanilla extract then the chopped walnuts.2 teaspoon vanilla extract, ⅓ cup walnuts
- Transfer the filling layer to the pan by spooning or pouring the filling down the center of your oat base in the baking dish. Use a spatula to spread the filling out to the pan edges. Sprinkle the remaining crumble mixture over the top of the chocolate layer.
- Bake at 350°F (175°C) for 30-35 minutes, or until the topping is a light golden brown.
Equipment You May Need
Notes
- Room temperature eggs incorporate into dough much more easily! To bring your eggs to room temp, leave them on your counter for no more than 90 minutes. Alternatively, you can place the eggs into a bowl of warm water for 15 minutes, changing out the water every 5 minutes.
- If you prefer to make this a gluten-free dessert, you can substitute 1:1 gluten-free flour! Make sure you’re using a blend that includes xanthan gum, a binding agent that helps gluten-free baked goods not fall apart.
- I like to toast my walnuts for the best flavor! Spread out the chopped walnuts in an even layer and toast in the oven at 350°F (175°C) for about 5 to 7 minutes, or until the walnuts are fragrant and golden brown.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Candy says
These are REALLY good, thank you for the recipe!
LH says
I love this recipe! Originally, I chose this recipe over others because it calls for a standard 13x9x2 pan, not a specialty size pan. Made the first batch a few days ago and it was amazing! Made my second batch today to take to a family function. Ty!
Kathy says
Loved this dreamy chocolate dessert! Will be making this over and over for years!
Maggie says
These are delicious but I found the chocolate filling too salty. Will probably decrease to 1/2 tsp next time.
Jeannette says
Going to make them for Valentine’s Day dessert…thank you