Chef RV Manabat (adapted by JojoM)

Buttery oat cookie bars swirled with a fudgy condensed-milk chocolate layer—chewy edges, gooey centres, and perfect for parties, potlucks, or merienda.
Ever had those moments when you're caught between a hankering for something sweet and a yearning for something a bit more substantial? The perfect solution to this perplexing dilemma is none other than the Chocolate Revel Bar. This delectable treat is a layer of rich, velvety chocolate sandwiched between two layers of chewy oatmeal cookie goodness. A fascinating creation, these bars are as much a feast for the eyes as they are for the taste buds.
But why are these treats called 'Revel Bars', you ask? Well, the origin of their name remains a mystery. But one bite into this mouth-watering creation will make you agree that it's a name worth remembering.
Drawing on the expertise of Chef RV, we have a recipe that turns ordinary ingredients into something extraordinary. This is not just another chocolate bar; it's a masterpiece, an ode to the culinary arts.
First, let's gather our ingredients. Here's what you'll need:
Please note that all measurements are approximate, but getting close should yield a delectable batch of Revel Bars.
The beauty of these bars lies in their layered structure. Starting with a delectable oatmeal cookie base, the bar takes a delightfully unexpected turn with a rich, creamy chocolate layer. The finishing touch is dollops of oatmeal cookie mixture, creating a visually striking, scramble-like pattern.
With each serving (approx. 50 grams), you'll get:
Each serving of Chef RV's Chocolate Revel Bars packs a punch in terms of nutrition. For a serving size of 50 grams (total servings per recipe: 16), you're looking at roughly 214 calories, 10 grams of fat, 29 grams of carbs, and 3 grams of protein.
While these bars are perfect on their own, you can take things up a notch by serving them with a side of fresh berries or a scoop of your favorite ice cream.
Pair these bars with a cup of your favorite coffee or tea for an afternoon snack, or serve them as a dessert with a scoop of vanilla ice cream. The contrast of the warm, melty bar with the cool, smooth ice cream will take your taste buds on a roller coaster ride!
Revel Bars are dessert bars with an oatmeal cookie layer on the bottom, a chocolate layer in the middle, and dollops of oatmeal cookie on top, giving them a 'scrambled' or 'abstract' effect.
The exact origin of the name is unclear. They're also sometimes referred to as 'Scramble Bars' due to the 'scrambled' look of the oatmeal cookie dollops on top of the chocolate layer.
Rolled oatmeal is recommended for its better texture. Instant oatmeal might make your baked goods soggy.
Yes, you can. However, dark chocolate is preferred to balance the sweetness. Using milk chocolate may make the bars too sweet.
Revel Bars can last up to a week without refrigeration. If refrigerated, they can last up to a month.
If you don't have non-stick baking spray, you can brush your pan with butter or shortening.
Yes, you can add nuts like walnuts or almonds to your Revel Bars for extra flavor and texture.
Melting the chocolate in a pan allows for better control over the texture. Remember to stir continuously to prevent the chocolate from burning.
Using a real knife helps achieve a sharp, clean cut, making the bars look more attractive and appetizing.
You can watch Chef RV's YouTube video here.
Buttery oat cookie bars swirled with a fudgy condensed-milk chocolate layer—chewy edges, gooey centres, and perfect for parties, potlucks, or merienda.

Line the tin and leave a parchment overhang to lift the slab out cleanly.
Press the oat base firmly so the bars hold together and don’t crumble.
Chill the baked slab 1–2 hours before slicing for neat squares.
Swap half the dark chocolate for milk chocolate if you prefer it sweeter.
Add 60–80 g chopped walnuts or pecans for crunch, if desired.
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Heat oven to 180°C (350°F). Line a 20cm/8in square tin with parchment, leaving overhang.
In a bowl, whisk melted butter and brown sugar. Beat in the egg.
Fold in flour, baking soda, and oats until a thick dough forms.
Reserve about one third of the oat dough for the top; press the remaining dough evenly into the lined tin.
In a small saucepan over low heat, melt chocolate, condensed milk, and butter, stirring until glossy and smooth.
Pour over the pressed oat base and spread to the corners.
Dot and lightly flatten pieces of the reserved oat dough over the chocolate.
Bake for 40–45 minutes until the top is set and lightly golden at the edges.
Cool completely in the tin, then chill 1–2 hours for clean slices.
Lift out using the parchment and cut into 12 bars.
7/11/2025
Kids devoured these—making a double batch next time.
5/10/2025
Swapped in peanut butter chips—so good and different!
4/9/2025
Chilled before cutting—slices were super neat. Highly recommend.
2/8/2025
Just like Grandma’s—chewy oat base and fudgy middle. Love it!
1/8/2025
Great flavour; my base was a bit crumbly—pressing it firmer helped on batch two.
11/7/2024
Super comforting. Trying milk chocolate next time for a sweeter vibe.
8/7/2024
Took these to a potluck—everyone asked for the recipe. Total hit!
5/6/2024
Rich and gooey chocolate layer; I’ll reduce the sugar slightly next time.
2/5/2024
Added chopped walnuts for crunch—turned out amazing. Will bake again!
12/4/2023
So easy and delicious—perfect for a family snack!
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Serving Size: 1 bar
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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