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Oatmeal Fudge Revel Bars Recipe
A Quick Little Intro
This Oatmeal Fudge Revel Bars Recipe gives you thick, chewy oatmeal cookie bars with a rich ribbon of chocolate fudge baked right through the center—perfect for potlucks, holidays, or those “I just need a serious dessert bar” days.
These classic fudge revel bars hit that cozy homemade dessert sweet spot: buttery oat cookie on the outside, silky chocolate fudge on the inside, and just enough chew to make you go back for “one more little square” (which we both know is not going to be just one).
What Makes These Oatmeal Fudge Revel Bars So Special?
If you’re new to revel bars, think of them as the happy marriage between oatmeal bars and chocolate fudge bars. You get a hearty, chewy oatmeal cookie base and topping—almost like a thick oat cookie—sandwiched around a glossy, chocolate fudge filling.
This Oatmeal Fudge Revel Bars Recipe is:
- Comforting and nostalgic (these feel like something from your grandma’s church cookbook)
- Crowd-friendly (they slice neatly and pack up well for potlucks and bake sales)
- Sturdy enough to ship in a cookie box or holiday tin
- Simple to make with pantry staples—no fancy ingredients
I started making these fudge revel bars when my kids were in middle school, because they traveled well in lunch boxes and always disappeared from the teacher lounge table. Over the years I’ve tweaked the oat-to-fudge ratio, reduced the sugar a bit, and nudged the texture so it’s chewy at the edges but still soft in the center.
Are they “health food”? No, let’s be honest. But the hearty oats, a little whole grain, and the staying power of these dessert bars do make them a smarter choice than a lot of frosted layer cakes. And they scratch that chocolate fudge craving in a big way.
Why You’ll Love This Oatmeal Fudge Revel Bars Recipe
Let me explain why this needs to be your next homemade dessert:
- Chewy + Fudgy Texture Combo – Thick, chewy oatmeal base with a soft, chocolate fudge layer: the best of cookie bars and fudge bars in one bite.
- Feeds a Crowd – One 9×13 pan yields up to 24 revel bars, perfect for potlucks, bake sales, and big family gatherings.
- Pantry-Friendly Ingredients – Uses common baking staples: oats, butter, chocolate chips, eggs, and brown sugar.
- Great Make-Ahead Dessert – These chocolate oat bars taste even better the next day, and they freeze beautifully.
- Portable and Packable – Sturdy bars that don’t crumble easily, ideal for lunch boxes, road trips, and care packages.
- Customizable – Easy to add nuts, a swirl of peanut butter, or a sprinkle of sea salt for your own twist on fudge revel bars.
- Beginner-Friendly Baking – Simple steps and forgiving batter; you don’t need to be a pastry chef to get bakery-style results.
- Smells Amazing While Baking – The aroma of brown sugar, oats, and chocolate fudge filling your kitchen is half the joy.
Ingredients You’ll Need
You don’t need anything fancy here—just good-quality basics. I’ll list the ingredients for the chewy oatmeal cookie mixture and the chocolate fudge filling separately so it’s easy to follow.
For the Chewy Oatmeal Cookie Layer
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- Room temperature butter creams more easily and gives you that tender oat cookie texture.
- 2 cups (400 g) packed light brown sugar
- Brown sugar adds moisture and a deeper caramel note; dark brown sugar works if you like a stronger molasses flavor.
- 2 large eggs, room temperature
- Room temp eggs mix more evenly and keep the batter smooth.
- 2 teaspoons pure vanilla extract
- 2 ½ cups (300 g) all-purpose flour
- Use a kitchen scale if you have one; it keeps the texture more consistent.
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 3 cups (270 g) old-fashioned rolled oats
- Use regular rolled oats, not instant or quick oats; they give better chew and structure. (Think Quaker, Bob’s Red Mill, or your favorite store brand.)
For the Chocolate Fudge Filling
- 1 can (14 oz / 396 g) sweetened condensed milk
- This is the secret to that silky fudge layer. Make sure it’s sweetened, not evaporated milk.
- 2 cups (340 g) semisweet chocolate chips
- I like Ghirardelli or Guittard, but any decent semisweet or dark chocolate chips work.
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- A tiny bit of salt brightens the chocolate flavor.
- Optional: ½–¾ cup chopped walnuts or pecans
- Stir into the fudge layer if you like a little crunch in your revel bars.
If you’re a visual planner, here’s your ingredient “snapshot”:
- Chewy oatmeal cookie bars = butter + brown sugar + eggs + flour + oats
- Fudge layer = condensed milk + chocolate chips + butter + vanilla
Simple, right?
Step-by-Step Directions
You know what? This whole process feels more complicated on paper than it does in the kitchen. Once you’ve done it once, you’ll be able to make these oatmeal fudge bars almost on autopilot.
1. Get Your Pan and Oven Ready
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan with butter or nonstick spray. For easier removal, you can also line it with parchment paper, leaving an overhang on the long sides to lift the revel bars out later.
Tip: A metal pan will give you slightly crisper edges; a glass (Pyrex-style) pan works too, just keep an eye on baking time.
2. Make the Oatmeal Cookie Dough
- In a large mixing bowl, beat the softened butter and brown sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the eggs, one at a time, mixing well after each, then blend in the vanilla. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add dry ingredients to the butter mixture and mix on low speed just until combined—don’t overmix.
- Stir in the rolled oats with a spatula or wooden spoon until evenly distributed. The dough will be thick.
Texture cue: The oatmeal dough should feel like a sturdy cookie dough, not cake batter—thick enough to press into the pan with your fingers.
3. Press in the Base Layer
- Set aside about 1 ½ to 2 cups of the oatmeal mixture for the topping.
- Press the remaining dough firmly and evenly into the bottom of your prepared 9×13 pan. Use lightly damp fingers or the back of a measuring cup to smooth it out.
You want a consistent layer so the fudge doesn’t leak through and stick to the bottom of the pan.
4. Prepare the Chocolate Fudge Filling
- In a medium saucepan over low to medium-low heat, combine the sweetened condensed milk, chocolate chips, and 2 tablespoons butter.
- Stir constantly until the mixture is melted, smooth, and glossy—this usually takes 3–5 minutes.
- Remove from the heat and stir in the vanilla and ¼ teaspoon salt.
- If using, fold in the chopped nuts.
Important: Keep the heat low and stir often so the chocolate doesn’t scorch on the bottom. If it looks grainy, the heat was too high.
5. Layer the Fudge and Crumble the Topping
- Pour the warm fudge mixture evenly over the oatmeal base, spreading it gently with a spatula. Leave a small border (about ¼ inch) around the edges so the fudge doesn’t burn or get too sticky against the pan.
- Crumble the reserved oatmeal dough over the chocolate layer in small clumps. You don’t need to cover the fudge completely; those little “windows” of chocolate peeking through are part of the charm.
6. Bake the Revel Bars
- Bake at 350°F (175°C) for 22–28 minutes, or until the top is lightly golden and the edges look set.
- The center may still look a bit soft because of the fudge, and that’s exactly what you want.
- Remove from the oven and cool completely in the pan on a wire rack.
Don’t rush the cooling. If you cut too soon, the fudge will be very soft and the bars may fall apart. I usually let mine cool for at least 2 hours.
7. Slice and Serve
- Once fully cooled (or slightly chilled), use a sharp knife to cut into bars: 4×6 for 24 smaller bars, or 3×5 for 15 larger ones.
- Serve at room temperature, or slightly chilled if you like a firmer fudge texture.
Servings, Prep Time & Total Time
Because we all like to know what we’re getting ourselves into before we start a recipe:
- Yield: 20–24 bars, depending on how large you cut them
- Prep Time: 20–25 minutes
- Cook Time: 22–28 minutes
- Cool Time: 1 ½–2 hours (hands-off, but important)
- Total Time: About 2 ½–3 hours, mostly cooling
Realistically, your active time is under 30 minutes. The rest is just you waiting (impatiently) while your kitchen smells like chocolate and brown sugar.
Easy Variations and Fun Twists
Once you’ve made this base Oatmeal Fudge Revel Bars Recipe, you can play with it a little. Here are some of my favorite ways to change it up:
- Espresso Fudge Revel Bars – Stir 1–2 teaspoons instant espresso powder into the fudge layer for a mocha-style dessert bar.
- Peanut Butter Chocolate Revel Bars – Swirl ¼–⅓ cup creamy peanut butter into the warm fudge layer before adding the oat topping.
- Double Chocolate Oat Bars – Use half semisweet chips and half milk chocolate chips for a sweeter, more candy-bar vibe.
- Salted Fudge Revel Bars – Sprinkle a light pinch of flaky sea salt (like Maldon) over the hot bars right after they come out of the oven.
- Nutty Oatmeal Fudge Bars – Add ½ cup chopped nuts to the oat dough plus more in the fudge for serious crunch.
- Gluten-Friendly Version – Use a 1:1 gluten-free baking flour blend and certified gluten-free oats; bake just until set and watch the timing closely.
How to Store, Freeze, and Make Ahead
These revel bars are almost better on day two, which makes them a dream make-ahead dessert.
Counter or Fridge?
-
Room Temperature:
- Store sliced bars in an airtight container at cool room temperature for up to 3 days.
- Separate layers with parchment or wax paper so they don’t stick.
-
Refrigerator:
- For longer storage (or a firmer chocolate fudge layer), keep them in the fridge for up to 1 week.
- Let sit at room temp for about 15–20 minutes before serving if you prefer a softer texture.
Freezing Instructions
- Arrange bars in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or zip-top bag.
- Layer with parchment paper and freeze for up to 2–3 months.
- Thaw in the refrigerator overnight or on the counter for about an hour.
They’re surprisingly good straight from the fridge or even slightly chilled from the freezer if you like a dense, candy-like fudge bar.
Make-Ahead Tips
- You can bake the entire pan a day or two ahead, cool completely, and store (covered) at room temp or in the fridge.
- If you’re planning for a big event, bake, cool, slice, and freeze a week ahead. The day before serving, thaw them in their container in the fridge so condensation doesn’t make them soggy.
Recipe Notes from My Kitchen
A few personal tips from years of making these oatmeal bars for family, friends, and more church potlucks than I can count:
-
Don’t overbake.
The top should be just lightly golden. If you wait for the center to look “dry,” your bars will be tough instead of chewy. -
Use real butter.
Margarine changes both the flavor and texture; the oat cookie layer won’t be as rich or satisfying. -
Weigh your flour if possible.
Too much flour makes the bars cakey. If you don’t have a scale, spoon the flour into your measuring cup and level it off instead of scooping. -
Let them cool fully.
This is the hardest part but makes slicing so much easier and keeps your layered bars looking neat. -
Adjust sweetness if you like.
If you prefer slightly less sweet desserts, you can reduce the brown sugar in the oat mixture to 1 ¾ cups. The fudge layer will still bring plenty of sweetness. -
Think about your chocolate.
Semisweet chips are the classic choice, but using 60–70% dark chocolate creates a more grown-up dessert bar that pairs beautifully with coffee. -
Serving suggestion:
For a dinner party, cut into small squares and serve slightly warm with vanilla ice cream and a drizzle of warm cream or caramel. Instant “company-worthy” dessert with almost no extra effort.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
You can, but the texture will be softer and a bit less chewy. If you use quick oats, measure gently and don’t pack them in.
Do I have to add nuts to the fudge layer?
Not at all. These fudge revel bars are delicious with or without nuts, so leave them out for nut-free or kid-friendlier bars.
How will I know when the bars are done baking?
The edges should look set and lightly golden, and the top oat clusters should be a light golden brown. The center may still jiggle very slightly because of the fudge—this will firm up as it cools.
Can I double this recipe for a big event?
Yes, but instead of one giant pan, I recommend using two 9×13 pans so they bake evenly. Rotate pans halfway through baking if they’re on the same oven rack.
Can I make these oatmeal fudge bars dairy-free?
You can experiment with dairy-free butter sticks and dairy-free sweetened condensed milk (there are coconut-based ones), plus dairy-free chocolate chips. The flavor will change slightly but the idea is the same.
Why did my fudge layer turn grainy?
That usually happens when the chocolate overheats. Next time, use lower heat, stir constantly, and remove the pan from the burner as soon as everything is melted and smooth.
How long do these bars stay fresh?
Stored properly, they’re best within 3 days at room temp or about a week in the fridge. After that, freeze any leftovers.
Can I cut the sugar in half?
Cutting the sugar too much will change both the structure and texture; you can safely reduce the brown sugar by about ¼–½ cup, but I wouldn’t go beyond that without testing.
Final Thoughts (and a Little Nudge)
This Oatmeal Fudge Revel Bars Recipe has been a steady favorite in my kitchen for years—chewy oatmeal cookie layers, rich chocolate fudge, and the kind of old-fashioned, homemade dessert that makes people feel cared for.
If you try these revel bars, I’d love to hear how they turned out for you—tell me if you served them at a potluck, tucked them into a lunch box, or stashed them in the freezer for “emergencies.” And when you’re ready for more dessert bars, you might enjoy experimenting with peanut butter versions, blondie-style cookie bars, or other chocolate oat bars next.
Oatmeal Fudge Revel Bars
Ingredients
- 1 cup unsalted butter softened (2 sticks / 226 g)
- 2 cups light brown sugar packed (400 g; dark brown sugar OK for stronger molasses flavor)
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour 300 g; spoon and level or weigh for accuracy
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 cups old-fashioned rolled oats 270 g; not quick or instant oats
- 1 can sweetened condensed milk 14 oz / 396 g; not evaporated milk
- 2 cups semisweet chocolate chips 340 g; or dark chocolate chips
- 2 tablespoons unsalted butter for fudge filling
- 1 teaspoon vanilla extract for fudge filling
- 1/4 teaspoon salt for fudge filling
- 1/2-3/4 cup chopped walnuts or pecans optional, stirred into fudge layer
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. For easier removal, line with parchment paper, leaving an overhang on the long sides.
- In a large mixing bowl, beat the softened butter and brown sugar together on medium speed until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla, scraping down the bowl as needed.1 cup unsalted butter, 2 cups light brown sugar, 2 large eggs, 2 teaspoons pure vanilla extract
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix on low speed just until combined. Stir in the rolled oats with a spatula until evenly distributed. The dough will be thick and sturdy.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, 3 cups old-fashioned rolled oats
- Set aside about 1 1/2 to 2 cups of the oatmeal dough for the topping. Press the remaining dough firmly and evenly into the bottom of the prepared 9×13-inch pan using damp fingers or the back of a measuring cup to create an even layer.
- In a medium saucepan over low to medium-low heat, combine the sweetened condensed milk, chocolate chips, and 2 tablespoons butter. Stir constantly until the mixture is melted, smooth, and glossy, 3–5 minutes. Remove from the heat and stir in the vanilla and salt. If using nuts, fold them in now.1 can sweetened condensed milk, 2 cups semisweet chocolate chips, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1/2-3/4 cup chopped walnuts or pecans
- Pour the warm fudge mixture evenly over the oatmeal base, spreading gently with a spatula. Leave a small border (about 1/4 inch) around the edges. Crumble the reserved oatmeal dough over the fudge in small clumps; you do not need to cover the chocolate completely.
- Bake at 350°F (175°C) for 22–28 minutes, or until the top is lightly golden and the edges look set. The center may still look a bit soft due to the fudge layer.
- Remove the pan from the oven and cool completely on a wire rack, at least 1 1/2 to 2 hours. This allows the fudge layer to firm up and makes cleaner slices.
- Once fully cool (or slightly chilled for a firmer fudge texture), lift the slab from the pan using the parchment overhang if used. Cut into bars (4×6 for 24 smaller bars, or 3×5 for 15 larger bars). Serve at room temperature or slightly chilled.
