Chocolate Revel Bars
These Chocolate Revel Bars are a classic, heart-warming treat that layers a thick, buttery oat dough with a rich, fudge-like chocolate center. Inspired by traditional Amish baking, these bars are filling and satisfying without being “knock-you-down” sweet, making them a perfect companion for a cup of coffee or an afternoon snack.
A Treat Worth Keeping a Secret
Lately, I’ve finally gotten around to trying a few recipes I’ve had on my “must make” list for well over a decade; today is one of them. I first read about Revel bars shortly after I got married, when I was reading an Amish romance. I’m pretty sure it was a Beverly Lewis one. If you’ve never checked out any of her books but enjoy reading, I think you’ll be very pleased. I love it when I can read something just for the pure pleasure (not because it is required as part of my job) and come out of it with a little wisdom to add to who I am.
I don’t remember which book this was, but in the story, the main character got her family out of the house so she could make these secretly as a surprise for her mother’s birthday. I remember thinking, “Now those must be some kind of good.” I sure wasn’t disappointed.
The thing I like about them is that they are sweet in the center, but have a nice balance. Of course, with the hearty dough, they are filling as well, which is another thing I really like in my cookies and treats, because you get into a lot less trouble that way! You might also be interested in my delicious No-Bake Scotcharoos!
Ingredients You’ll Need
- Vanilla
- Brown sugar (light or dark)
- Sweetened condensed milk
- Baking soda
- Eggs
- Butter
- Salt
- Quick oats
- Chocolate chips
- Instant coffee granules (optional)
Note: I added the instant coffee part in order to help me get my recommended daily requirement of caffeine. It was delicious and just added a hint of somethin’ somethin’ to the bars, but all of the original recipes leave it out, so you just do whatever is easiest for you here. The bars will be yummy either way.
How to Make Chocolate Revel Bars
1. Cream the Base
Preheat your oven to 350°F. In a large mixing bowl, cream together your butter (minus those 2 tablespoons) and brown sugar until it’s nice and fluffy.
2. Mix the Dough
Add in your eggs, vanilla, flour, baking soda, salt, and oats. Beat the tar out of it until it’s well combined.
Once you’ve got that all creamified, add in your other dough ingredients.
Take 2/3 of this mixture and pat it into the bottom of a greased 9×13 baking dish.
3. Melt the Fudge
In a microwave-safe bowl, combine your chocolate chips, the sweetened condensed milk, the 2 tablespoons of butter you saved, and the coffee granules.
Here is a top view of the bowl, in case you just really wanted to see it.
Heat in 30-second bursts, stirring in between, until it’s smooth and dreamy.
4. Layer and Drop
Pour that chocolate goodness over your bottom crust and spread it all the way to the edges. Take the remaining 1/3 of your dough and drop little clumps of it all over the top of the chocolate. It doesn’t have to be perfect; the chocolate peeking through is what makes them look so good!
Spread that over your crust. Isn’t that pretty?
5. Bake to Golden
Pop them in the oven for 25–30 minutes. You’re looking for the oat crumbles on top to be a light, golden brown. Let them cool entirely on the counter before you start cutting.
These bars stay fresh for up to a week in an airtight container, and they actually get a little fudgier by the second day. They also travel really well and are perfect treats to send to work, school, or as gifts for friends.
Of course, you’ll need to sample a couple yourself first!
Ingredients
- 1 cup butter or margarine I use whichever I have
- 2 cups light or dark brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2-1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick oats can use old fashioned
Filling:
- 14 ounce can sweetened condensed milk
- 2 cups semi sweet chocolate chips can use milk chocolate
- Optional: 1 teaspoon instant coffee granules
Instructions
- Take 2 tablespoons of butter and set aside to use in filling.
- In large mixing bowl, place remaining butter and brown sugar. Beat with an electric mixer until creamy. Add all other dough ingredients and mix again until well combined.
- Pat 2/3 of mixture into bottom of greased 9×13 pan.
- Place all filling ingredients (including the 2 tablespoons of butter you set aside in step one) in a microwave safe bowl and cook at 30 second intervals, stirring after each, until chocolate is completely melted. If adding instant coffee granules, stir well to make sure coffee granules are dissolved. Pour over crust and spread to the sides.
- Drop remaining dough in teaspoon sized drops over the chocolate.
- Bake at 350 for 25-30 minutes, or until lightly browned on top. Allow to cool completely before cutting into bars.
“Don’t use coffee…”
You just knew I was going to ask that and headed me off at the pass, didn’t you? The spousal unit has a real sweet tooth — I am going to have to make these for him this weekend.
Oh my gosh these are super yummy!! I wished I would have made them having to take them somewhere, because I could eat the whole batch!!!
Christy, I had forgotten all about Revel bars – they’re back in my rotation now! Half the pan gobbled up fast, and I have no doubt my husband and son will polish the off while I am away this weekend. Yum.
Christy can’t wait to try these!!! Was looking for something to take to Church potluck this Sunday.. We have these potlucks once a month, so I am always trying to find something different and good to take.
Hi Christy, Wow, that’s a cookie and a half! I love reading the comments after your recipes. I find it very helpful, as someone who has also made the recipe can offer hints, suggestions and advice, as well as variations. Can’t wait until I make them for this chocolate loving family. I often add coffee to chocolate recipes, brings out the flavor. Not familiar with Korean theater, don’t know if it’s available in this location. I’m a PBS watcher and love Britcoms or most British TV also history and NatGeo channels. I devoured Upstairs Downstairs and am now hooked on Downton Abbey. They have a great website. Have you read any of Debbie Macomber’s books. Nice. She wrote the Mrs. Miracle stories on the Hallmark Channel during Christmas. She has a new series coming soon on that channel. I think you’l like her type of writing.
Thanks for all the suggestions Ruth, I will be checking them out!
Well, I skipped right over all the comments, which I usually read so I don’t repeat what someone else has said, but I don’t care about this one….anyone who loves Downton Abby cannot help but be my friend! I am so into that show…and I agree with you wholeheartedly about the rest of television….to put it bluntly, I don’t want the cursing or out and out sinning in my living room….too bad the television executives don’t listen more to the, shall I say, more conservative folks anymore. I love your site…love your recipes….and agree with your television viewing too.
Sharon
This is my son’s favorite bar cookie. Because sweetened condensed milk is so expensive I have always used 1 cup of evaporated milk, 1/3 cup sugar, 2 tbs. butter and 1/2 tsp. salt added to the chocolate chips and heat just until the chocolate chips are melted stirring constantly and then add 1 tsp vanilla.
Thanks for sharing your tip Shirley!!