Buttery oat cookie bars swirled with a fudgy condensed-milk chocolate layer for a chewy, sliceable dessert traybake.
Prep time
15 mins
Cook time
45 mins
Total time
60 mins
Servings
12
Chef's Tips
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.
Tools Used
Baking Parchment(opens in a new tab)Saucepan(opens in a new tab)Mixing Bowl(opens in a new tab)Silicone Spatula(opens in a new tab)OvenKnife(opens in a new tab)
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Ingredients
Ingredients
Servings
12 servings1×
Scale
Ingredient amounts update instantly.
Oat Cookie Base
Fudgy Chocolate Layer
Instructions
Prepare & Mix
- 1
Heat oven to 180°C (350°F). Line a 20cm/8in square tin with parchment, leaving overhang.
- 2
In a bowl, whisk melted butter and brown sugar. Beat in the egg.
- 3
Fold in flour, baking soda, and oats until a thick dough forms.
- 4
Reserve about one third of the oat dough for the top; press the remaining dough evenly into the lined tin.
Make the Chocolate Layer
- 1
In a small saucepan over low heat, melt chocolate, condensed milk, and butter, stirring until glossy and smooth.
- 2
Pour over the pressed oat base and spread to the corners.
- 3
Dot and lightly flatten pieces of the reserved oat dough over the chocolate.
Bake & Cool
- 1
Bake for 40–45 minutes until the top is set and lightly golden at the edges.
- 2
Cool completely in the tin, then chill 1–2 hours for clean slices.
- 3
Lift out using the parchment and cut into 12 bars.
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Learn More
Everything you want to know about this recipe.
Chocolate revel bars are built on contrast: an oat-heavy base that bakes chewy at the edges, and a condensed-milk chocolate filling that stays softer in the middle. That mix is what makes them feel more substantial than a standard bar cookie.
They are also practical for sharing. The slab cools well, slices cleanly after a short chill, and travels better than a frosted dessert.
Because there are two textures in one pan, it helps to think of the bake as a balance. The oat dough should stay thick enough to hold the filling, and the chocolate layer should stay rich without turning runny.
What Helps Revel Bars Slice Cleanly
What Helps Revel Bars Slice Cleanly
Pressing the base firmly into the tin gives the bars more structure and keeps the bottom layer from crumbling after baking.
Cooling fully before cutting matters just as much. A short chill firms the chocolate layer and makes neater squares with less dragging.
Serving And Storage Notes
Serving And Storage Notes
Serve revel bars at room temperature or slightly cool if you want the cleanest texture. They work well on dessert platters, snack trays, and potluck tables.
Store them in an airtight container for several days. If stacking, separate the layers with parchment so the tops do not stick.
They also work well as a make-ahead tray bake because the flavor settles a bit after cooling. By the next day the oat base and chocolate layer feel more cohesive, which makes the bars easier to portion for sharing.
That is also why they fit well on dessert trays. They slice neatly, travel better than frosted bakes, and still feel rich enough to stand out among other bar cookies.
Nutrition Facts
Nutrition Facts
Serving Size: 1 bar
Calories 36818%
% Reference Intake*
Total Fat 18g26%
Saturated Fat 10g50%
Trans Fat 0g
Cholesterol 30mg
Sodium 120mg
Total Carbohydrates 47g18%
Dietary Fiber 4g
Sugars 31g34%
Protein 5g10%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I use quick oats instead of rolled oats?
Yes, but rolled oats give a chewier texture; quick oats make softer bars.
How do I stop the bars crumbling?
Press the base in firmly, don’t overbake, and cool completely—chill before slicing.
Can I freeze Revel Bars?
Absolutely. Wrap individual bars and freeze up to 2 months; thaw at room temperature.
Which chocolate is best?
Dark chocolate gives a rich, fudgy layer; use milk or semi-sweet for a milder taste.
How long do they keep?
In an airtight tin, up to 5 days at room temp or 1 week chilled.
Community Reviews
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4.7
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Hannah S.
· 11 Jul 2025Kids devoured these—making a double batch next time.
Daniel W.
· 10 May 2025Swapped in peanut butter chips—so good and different!
Sofia K.
· 9 Apr 2025Chilled before cutting—slices were super neat. Highly recommend.
Marco L.
· 8 Feb 2025Just like Grandma’s—chewy oat base and fudgy middle. Love it!
Ellie V.
· 8 Jan 2025Great flavour; my base was a bit crumbly—pressing it firmer helped on batch two.
Jonathan P.
· 7 Nov 2024Super comforting. Trying milk chocolate next time for a sweeter vibe.
Priya R.
· 7 Aug 2024Took these to a potluck—everyone asked for the recipe. Total hit!
Leah T.
· 6 May 2024Rich and gooey chocolate layer; I’ll reduce the sugar slightly next time.
Carlos D.
· 5 Feb 2024Added chopped walnuts for crunch—turned out amazing. Will bake again!
Anna M.
· 4 Dec 2023So easy and delicious—perfect for a family snack!
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