Oatmeal Fudge Revel Bars Recipe

If you love chewy oatmeal bars with a thick ribbon of chocolate fudge running through the middle, this Oatmeal Fudge Revel Bars Recipe is about to become your new “always requested” dessert bar.

These classic fudge revel bars are everything I want in a homemade dessert: a buttery oat cookie base, a rich chocolate fudge center, and a soft, crumbly oat topping that makes every bite feel cozy and nostalgic. I started baking these layered bars back when my kids were in elementary school bake sales, and they’ve followed us through church potlucks, holiday cookie trays, and more than a few late-night “I just need something chocolatey” moments.

They taste like the love child of a chocolate fudge brownie and a chewy oatmeal cookie bar—and yes, they are absolutely as good as that sounds.

Why You’ll Love This Oatmeal Fudge Revel Bars Recipe

• Classic bakery flavor at home: These fudge revel bars taste like something you picked up at an old-fashioned bakery—only warmer and fresher.
• Perfect for potlucks and parties: They slice cleanly into neat bar cookies that travel well and feed a crowd.
• Chewy + fudgy texture combo: You get soft, chewy oatmeal layers with a smooth, rich chocolate fudge center in every bite.
• No fancy tools needed: Just a bowl, a saucepan, and a 9×13 pan—no mixer required if you don’t feel like it.
• Freezer-friendly: These oatmeal fudge bars freeze beautifully, so you can stash some for later… if they last that long.
• Customizable: Easy to add nuts, peanut butter, or holiday candies for your own twist on classic revel bars.
• Make-ahead hero: They actually taste better after they’ve cooled and rested, which is ideal for busy weeks.
• Cozy, nostalgic flavor: This recipe tastes like something your mom or grandma might have made—simple, comforting, and chocolatey.

Ingredients

Let’s talk ingredients for these chocolate oat bars. Nothing fancy, just pantry staples that turn into something special.

For the Oatmeal Cookie Layers

• 1 cup (2 sticks / 226 g) unsalted butter, softened
  
  Room temperature butter creams better and makes the oat cookie base tender.
• 2 cups (400 g) packed light brown sugar
  
  Brown sugar adds moisture and that caramel note you want in chewy oatmeal bars.
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 1/2 cups (225 g) old-fashioned rolled oats
  
  Use regular rolled oats, not instant—this gives structure and a hearty chew.
• 2 cups (250 g) all-purpose flour, spooned and leveled
  
  Too much flour makes dry bar cookies, so measure lightly.
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt

For the Fudge Filling

• 1 can (14 oz / 396 g) sweetened condensed milk
• 2 cups (340 g) semisweet chocolate chips
  
  You can mix semisweet and milk chocolate chips for a softer, sweeter fudge layer.
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 1/4–1/2 teaspoon fine sea salt, to taste
  
  A little salt sharpens the chocolate flavor and balances the sweetness.
• 1/2–3/4 cup chopped walnuts or pecans (optional)
  
  For a classic fudge bar vibe and extra texture, nuts are lovely but not required.

Pan & Equipment

• 1 (9×13-inch) baking pan
• Parchment paper or nonstick spray
• Medium saucepan for the fudge filling
• Large mixing bowl

Directions

1. Preheat and prep the pan.
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper, leaving a bit of overhang on the long sides so you can lift the bars out later for easy cutting.
2. Whisk the dry ingredients.
   In a medium bowl, whisk together the flour, rolled oats, baking soda, and salt. This makes sure the baking soda is dispersed so you don’t end up with little pockets of it in your oatmeal bars.
3. Cream the butter and sugar.
   In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy, 2–3 minutes by hand or with a hand mixer. The mixture should look a bit lighter in color and creamy—this step helps your revel bars bake up tender rather than dense.
4. Add eggs and vanilla.
   Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the bowl so everything’s evenly mixed. The batter will be thick and glossy.
5. Fold in the dry ingredients.
   Add the oat and flour mixture to the butter mixture. Stir on low just until combined. You should see plenty of oats throughout the dough. Don’t overmix here—once the flour disappears, you’re done.
6. Press in the base layer.
   Scoop about 2/3 of the oatmeal dough into the prepared pan (I like to eyeball it, but you can measure about 4 cups). Press it evenly across the bottom of the pan using clean hands or the back of a spatula. Press firmly so the cookie base holds together but don’t pack it rock-hard.
7. Make the fudge filling.
   In a medium saucepan over low heat, combine the sweetened condensed milk, chocolate chips, and butter. Stir constantly until the chocolate is melted and the mixture is smooth and glossy, 3–5 minutes. Remove from heat and stir in the vanilla and salt, then the nuts if using. The filling should be thick but pourable.
8. Spread the chocolate fudge layer.
   Pour the warm fudge mixture over the oatmeal base and spread it gently with an offset spatula or the back of a spoon. Try to leave a small 1/4-inch border around the edges so the chocolate doesn’t stick to the pan sides and scorch.
9. Crumble on the remaining dough.
   Take the remaining oatmeal dough and pinch off small pieces with your fingers, scattering them over the fudge filling. You want little islands of chewy oat cookie on top, with some chocolate peeking through. This is what gives classic fudge revel bars their “revel” look.
10. Bake.
    Bake on the middle rack for 22–28 minutes, or until the top is lightly golden and the edges look set. The center may still look a bit soft—that’s okay. As these dessert bars cool, the chocolate layer thickens and the oatmeal layer firms up.
11. Cool completely.
    Let the pan cool on a wire rack for at least 1–2 hours. For the cleanest cuts and firm fudge bars, chill in the fridge for another 45–60 minutes before slicing. I know it’s hard to wait, but it’s worth it for neat layered bars.
12. Slice and serve.
    Use the parchment overhang to lift the slab out of the pan, then cut into 24–32 squares, depending on how big you like your cookie bars. Serve slightly chilled or at room temperature.

Servings & Timing

• Yield: About 24–32 oatmeal fudge revel bars (depending on cut size)
• Prep Time: 20 minutes
• Bake Time: 22–28 minutes
• Cooling/Chill Time: 1 1/2–2 hours (for best texture and clean slices)
• Total Time: About 2 1/2 hours, mostly hands-off while they cool

Honestly, I usually bake these in the afternoon, let them cool, then cover the pan and tuck them in the fridge overnight. The next day they slice like a dream, and the flavor of the chocolate fudge center deepens a bit.

Variations

You know what? This recipe is a great base for all sorts of fudge bar experiments. Here are a few ideas:

• Peanut Butter Swirl: Dollop 1/3 cup warmed peanut butter over the chocolate fudge layer and swirl with a knife before adding the oat topping.
• Mocha Revel Bars: Stir 1–2 teaspoons instant espresso powder into the fudge filling for a coffee-kissed chocolate flavor.
• Gluten-Friendly Version: Use certified gluten-free oats and a 1:1 gluten-free all-purpose flour blend (the texture will be slightly more tender but still delicious).
• Holiday Revel Bars: Add 1/2 cup red and green candies or chopped peppermint bark over the fudge before topping with the oat mixture.
• Extra Nutty Fudge Bars: Increase nuts in the filling to a full cup and sprinkle a few on top for crunch.
• Dark Chocolate Lovers’ Version: Use dark chocolate chips and a pinch more salt for a less sweet, more sophisticated bar cookie.

Storage & Reheating

• Room Temperature: Store cooled bars in an airtight container at room temp for up to 3 days. Keep them in a single layer or with parchment between layers so they don’t stick.
• Refrigerator: These oatmeal fudge bars keep well in the fridge for up to 7 days. The fudge layer firms up, and the chewy oatmeal layers stay moist.
• Freezer: For longer storage, freeze sliced bars in a single layer, then transfer to a freezer bag or container. They’ll keep for 2–3 months.
• Thawing: Let frozen bars thaw at room temperature for 20–30 minutes, or in the fridge for a few hours.
• Serving Warm: If you like your fudge revel bars a bit gooey, warm a bar in the microwave for about 10–15 seconds—just enough to soften the chocolate fudge center.
• Make-Ahead Tip: Bake a pan of these before a busy season (hello, December cookie swaps), slice, and freeze. Pull them out as you need a quick homemade dessert.

Notes from My Kitchen

• Don’t overbake: The edges should be set and golden, but the center can still look a touch soft. Overbaking leads to dry, crumbly dessert bars instead of chewy oatmeal goodness.
• Measure your flour lightly: If you scoop straight from the bag, you’ll likely add too much flour. Spoon it into the cup, level it off, and your oat cookie layers will stay tender.
• Rest time matters: Like brownies, these layered bars are softer and a little gooey when hot, but once cool, the chocolate fudge layer thickens and the bars slice clean.
• Salt is your friend: A small pinch of salt in the fudge filling keeps these from being cloyingly sweet and makes the chocolate flavor pop.
• Pan choice: A light-colored metal pan bakes more evenly than dark nonstick, which can brown the edges too quickly.
• Perfect for sharing: If you’re bringing these to a potluck dessert table, cut them a bit smaller—people love being able to “just try a bite,” then go back for seconds.

Sometimes I’ll keep a few in a separate container, tucked in the back of the fridge, labeled “leftover vegetables” so my family doesn’t find them. No shame.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, you can use quick oats in a pinch, but the texture will be a little softer and less chewy than with old-fashioned rolled oats.

Can I halve this Oatmeal Fudge Revel Bars Recipe?

Absolutely—bake half the recipe in an 8×8 or 9×9-inch pan and start checking for doneness around 20 minutes.

My bars turned out dry and crumbly—what happened?

Most often, that means too much flour or overbaking; next time, measure your flour lightly and pull the pan when the top is just golden.

Can I make these fudge bars without nuts?

Yes, just leave the nuts out of the fudge filling; the bars will still have a lovely chocolate layer and chewy oatmeal texture.

Do I have to chill the bars before cutting?

Technically, no—but chilling makes it much easier to get clean slices and helps the layered bars hold together, especially if your kitchen is warm.

Can I use dark chocolate or milk chocolate instead of semisweet?

Yes, you can use any mix of chips you like; dark chocolate will be richer and less sweet, while milk chocolate gives a softer, sweeter fudge center.

How do I know when the revel bars are done baking?

Look for lightly golden edges and a top that’s set but not hard—the center may still jiggle slightly, but it will firm up as it cools.

Are these good for mailing in care packages?

Yes, they’re sturdy cookie bars that travel well; wrap each bar in parchment or plastic wrap, then tuck them in a snug container for shipping.

Conclusion

These Oatmeal Fudge Revel Bars bring together the best parts of chewy oatmeal cookies and rich chocolate fudge bars in one pan—perfect for potlucks, bake sales, lunchbox treats, or a quiet cup of coffee at your kitchen table. They’re simple, comforting, and just fancy enough to feel special without any stress.

Give this Oatmeal Fudge Revel Bars Recipe a try, then let me know how they turned out for you—did they make it to the party, or did your family eat half the pan first? And if you love bar cookies, you might also enjoy exploring other layered desserts like blondies, brownie bars, or classic seven-layer bars next.

Oatmeal Fudge Revel Bars

These Oatmeal Fudge Revel Bars are chewy oatmeal cookie bars with a rich chocolate fudge center and crumbly oat topping—perfect for potlucks, bake sales, and make-ahead treats.

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Prep Time 20 minutes mins

Cook Time 28 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 24 bars

Ingredients

  

1x2x3x

• 1 cup unsalted butter softened (2 sticks / 226 g)
• 2 cups light brown sugar packed (400 g)
• 2 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 2 1/2 cups old-fashioned rolled oats 225 g; do not use instant oats
• 2 cups all-purpose flour 250 g, spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 can sweetened condensed milk 14 oz / 396 g
• 2 cups semisweet chocolate chips 340 g; can mix with milk or dark chocolate chips
• 2 tablespoons unsalted butter for fudge filling
• 1 teaspoon pure vanilla extract for fudge filling
• 1/4–1/2 teaspoon fine sea salt to taste, for fudge filling
• 1/2–3/4 cup chopped walnuts or pecans optional, for fudge filling
• 1 9x13-inch baking pan light-colored metal pan preferred
• parchment paper or nonstick spray for lining/greasing pan

Instructions

 

• Preheat oven to 350°F (175°C). Grease a 9x13-inch pan or line it with parchment paper, leaving an overhang on the long sides for easy lifting and cutting.
• In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, and 1/2 teaspoon fine sea salt until well combined.
• In a large mixing bowl, beat 1 cup softened unsalted butter and 2 cups packed light brown sugar until light and fluffy, about 2–3 minutes by hand or with a hand mixer.
• Beat in the eggs one at a time, then mix in 2 teaspoons vanilla extract. Scrape down the sides of the bowl and beat until the mixture is thick and glossy.
• Add the oat and flour mixture to the butter mixture. Stir on low just until combined and no dry streaks remain. Do not overmix.
• Transfer about 2/3 of the oatmeal dough (about 4 cups) into the prepared pan. Press it evenly across the bottom using clean hands or a spatula, pressing firmly so it holds together without packing it too tightly.
• In a medium saucepan over low heat, combine the sweetened condensed milk, 2 cups semisweet chocolate chips, and 2 tablespoons unsalted butter. Stir constantly for 3–5 minutes until melted, smooth, and glossy. Remove from heat and stir in 1 teaspoon vanilla extract, 1/4–1/2 teaspoon fine sea salt to taste, and chopped nuts if using.
• Pour the warm fudge filling over the oatmeal base and gently spread it into an even layer, leaving about a 1/4-inch border around the edges to help prevent sticking and scorching.
• Pinch off small pieces of the remaining oatmeal dough and scatter them evenly over the fudge layer, leaving some chocolate showing through for a classic revel bar look.
• Bake on the middle rack for 22–28 minutes, or until the top is lightly golden and the edges look set. The center may still look slightly soft; it will firm up as the bars cool.
• Place the pan on a wire rack and cool for at least 1–2 hours. For the cleanest slices and firm fudge layer, chill the bars in the refrigerator for an additional 45–60 minutes.
• Use the parchment overhang to lift the bars from the pan. Cut into 24–32 squares, depending on desired size. Serve slightly chilled or at room temperature.

Notes

• Do not overbake; pull the bars when the edges are golden and the center is just set for a chewy texture.
• Measure flour by spooning into the cup and leveling to avoid dry, crumbly bars.
• Resting and chilling time greatly improves sliceability and helps the fudge layer thicken.
• A pinch of salt in the fudge filling balances sweetness and deepens chocolate flavor.
• Store at room temperature up to 3 days, in the fridge up to 7 days, or freeze up to 2–3 months. Thaw at room temperature or in the fridge. For a gooier texture, microwave a bar for 10–15 seconds before serving.

Keyword Bake Sale Recipe, Chocolate Dessert, Fudge Bars, Oatmeal Cookie Bars, Oatmeal Fudge Revel Bars, Potluck Dessert

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