These incredible and addictive and 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!

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 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)

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.

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.

Mix wet ingredients. Then, add in 2 large, room temperature eggs one at a time, and mix before stirring in 2 teaspoons of vanilla extract.

Mix wet ingredients. 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.

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.

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.

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.

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.

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!

For more details, tips and full printable instructions visit BakeItWithLove.com

Chocolate Chip Mug Cake

Jamaican Black Cake

Oatmeal Raisinet Cookies