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.
Ingredients
- 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.
• 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.
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