Filled with oatmeal and butterscotch, these classic Revel Bars get an extra dose of deliciousness from triple the chips. Fudgy, chewy, chocolate-y oatmeal cookie bar perfection!
Love oatmeal cookie bars? Be sure to try this classic Oatmeal Raisin Cookie Recipe. Soft and chewy! Or, my favorite, these Oatmeal Scotchies. Packed with butterscotch, the flavor is incredible.
What Are Revel Bars?
This is not your average cookie bar! On a spectrum of cookies and fudge, Revel Bars fall somewhere in the middle.
A rich chocolate fudge gets sandwiched between layers of oatmeal cookie dough. Similar to our caramelitas actually (but without the homemade caramel swirl).
Bake them up and slice into chewy bars with a gooey chocolate fudge center.
I first got the recipe from my Betty Crocker Cookbook years and years ago and they’ve been a favorite family treat ever since!
For this Triple Chip Revel Bar, I use two kinds of chocolate in that center layer and threw in some butterscotch chips, too. It’s hard to beat the deliciousness of a traditional revel bar, but this twist might have just managed to do it!
The additional butterscotch reminds me of the flavor in our favorite haystacks or spider cookies!
Ingredient Notes
- Quick cooking oats – Do not substitute whole rolled oats or steel cut. Those are not as processed so they won’t work in the cookie dough.
- Butterscotch morsels – You can find butterscotch chips in the baking aisle near the chocolate chips!
- Chocolate chips – I used a combination of milk and dark chocolate morsels to get my ideal flavor. Feel free to substitute with all milk, all dark, or semi-sweet if you prefer.
- Vanilla extract – For an even better flavor, try making your own vanilla extract to use in all your baked goods.
Easy Instructions
First, make the dough for the oatmeal cookie layer. Beat butter with brown sugar, then add eggs and vanilla along with baking soda. Add the flour and quick oats and stir to combine.
For the fudge layer, heat sweetened condensed milk in a pan, then add butter, butterscotch morsels and chocolate chips, stirring until the sauce is smooth and melted.
Now, it’s time to layer!
Press 2/3 of the cookie dough into a baking sheet. Use your hands to make sure the dough is evenly spread and touching all the sides of the pan. Pour the chocolate fudge sauce over the dough.
Drop the remaining dough over the chocolate by the spoonful.
Bake for 25 – 28 minutes and let cool before cutting into bars.
Tips and Tricks
- Cookie Sheet- make sure your cookie sheet has at least a 1-inch lip.
- Cool Bars completely before cutting. This allows the chocolate fudge to set up firm.
- Storage: Store bars at room temperature in an airtight container. Or freeze bars for up to three months in airtight freezer safe container.
- More Flavors: Love today’s recipe? Try our butterscotch revel bars and our peanut butter revel bars next!
Recipe FAQs
I used a 15 x 10 inch cookie sheet for this revel bar recipe. It might seem like there’s too much dough to fit in the pan at first, but keep pressing. I promise it all fits. The dough layer will be fairly thick.
Once cooled, transfer the oatmeal cookie bars to an airtight container and store them at room temperature for up to a week.
Yes, for revel bars you can replace the butterscotch with more chocolate morsels if you prefer. I happen to love the additional flavor the butterscotch adds to the bars!
More Cookie Bar Recipes
- Peanut Butter Chocolate Chip Bars
- Apple Shortbread Bars
- Rice Krispie Treats Recipe
- 7 Layer Bars
- Raspberry Bars
- Oatmeal Chocolate Chip Zucchini Cookies
Best Cookie Recipes
See all Cookies recipes
Pin this now to find it later
Pin It
Revel Bars Recipe
Ingredients
- 1 cup unsalted butter softened to room temperature (divided)
- 2 cups light brown sugar packed
- 1 teaspoon baking soda
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3 cups quick cook oats
- 1 can sweetened condensed milk 14 ounce
- ¾ cup butterscotch morsels
- ½ cup dark chocolate chips
- ¼ cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 15x10x1-inch cookie sheet with parchment paper. Set aside.
- Beat all but 2 Tablespoons of softened butter with brown sugar. Add baking soda, eggs and vanilla extract, beat until combined. Add flour and oats.
- In a small pan, heat the condensed milk over low, stirring constantly. Add in 2 Tablespoons butter and all the morsels. Continue to stir on low heat until everything is melted and smooth. Remove.
- Press 2/3 of the cookie dough into bottom of an prepared baking sheet. Keep pressing with your fingertips, it all fits, honest, it will be a thin layer! Pour chocolate sauce over dough, spreading evening, but not all the way to the edges.
- Drop remaining dough by teaspoon over chocolate sauce, do not spread.
- Bake in a 350 degree oven for 25-28 minutes. Cool and cut into bars. ENJOY!
Notes
- Cookie Sheet- make sure your cookie sheet has at least a 1-inch lip.
- Cool Bars completely before cutting. This allows the chocolate fudge to set up firm.
- STORAGE: Store bars at room temperature in an airtight container. Or freeze bars for up to three months in airtight freezer safe container.
Nutrition
Oatmeal cookie bars with a gooey fudge layer in the middle. Throw in some butterscotch and extra chocolate and you get irresistible Triple Chip Revel Bars.
These were SO good! My family gobbled them up so quickly. I had never heard of revel bars but thought they sounded great and they really are!
These dessert bars are HEAVENLY! My kiddos love them and they are so easy to make the older kids even make them!
These bars are over the top in the very best way! My family loves them! I already have the ingredients on my shopping list to make another batch.
Yes! They are on the oven right now! ( The Peanut butter Revel bars) I also put walnuts in them. They smell sooooo good baking!!!
About cookbooks…….My Mother gave me one when I got married Almost 75 years ago. It’s the “Household Searchlight Cookbook” and it’s the one she had that we used all the time I was growing up. She gave one to each of my three sisters too. I am the only one still living and I am 92 years old! I still like it and also the Betty Crocker and the Better Homes & Gardens too.
I got a Betty Crocker cook book in 1958 when I got married, Everything I learned to cook came from that book, it is in pieces but I still look things up sometimes. I keep saying should buy a new one. Loved that book. Revel cookies are the best.
That’s so awesome. Sometimes when a cookbook is done right, there’s no need to replace it. Betty Crocker did it right!
I’m thinking these are the perfect after school treat! Yum!
Yes indeed!!
I pinned it and I will definitely make them!
I have that same cookbook, except mine is much older than 17 years and got it as a wedding gift as well. I love using it and it’s probably one of two that I do…the other is one that I bought from some college kid selling them (door-to-door) and I was a sucker for it. The buying pitch was…it had over 1,000 chicken recipes! haha! I will have to look at my Better Homes and see if this recipe is in it. Yes, I do believe these bars will be made soon and feel confident I will be using the elliptical twice as much!
Hi, I just want to let you know that it’s absolutely delicious. I’ve been making revel bars for a year now and my mom extremely loved this recipe. She was able to finish a whole pan in 3 days! Thank you!
Aimee, what if I don’t have that large a pan? Can this be made in s smaller quantity?
Hillary Weisberg
I used to make these bars all the time when I was a kid! The summer before middle school, my best friend used to have sleepovers at ny house almost every night, and we would make these bars. Our version was butterscotch chips, milk chocolate chips, and chopped pecans instead of dark chocolate. They were so good!