Chocolate Revel Bars Recipe - Allrecipes.com
Chocolate Revel Bars Recipe
  • READY IN ABOUT hrs

Chocolate Revel Bars

Recipe by  

"Chewy, bar type cookies loaded with fudgy filling. A family favorite."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  2. In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.
  3. In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla.
  4. Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.
  5. Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 35 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
May 31, 2006

I have made this many times since my family and colleagues like it. My primary complaint is that the fudginess of my revel bars was hit or miss, probably because the chocolate layer is very sensitive to cooking time. If I underbake to make it fudgy, it becomes difficult to cut into bars because the chocolate becomes very sticky, and it also results to an uneven top with cracks on it, i.e., not pretty. The best procedure I've tried so far is this: (1) reduce flour to 2 cups; (2) I've always used wider pans as suggested by many reviewers -- 14x10 for one recipe, 9x9 for half recipe; (3) refrigerate the oatmeal mixture for a couple of hours before baking as you would a cookie, with the bottom layer already in place. Then I crumble the remaining lump of oatmeal mixture and sprinkle on top of the chocolate layer; (3) use the least heat possible to melt the chocolate chips. It's better that small bits of chocolate remain rather than overcooking it; and lastly, (4) let the chocolate mixture cool quite a bit. I make the fudge right after putting the oatmeal mixture in the refrigerator, and assemble right before putting in the oven. Following these procedures have resulted to chewy revel bars but easy to cut.

 
Most Helpful Critical Review
Nov 24, 2002

I dont know what the hype is about. I ended up throwing away all but the 1 piece each my family tried. Too heavy. Just okay.

 
Nov 15, 2003

These were a great change from the standard bar cookie. I have made them twice, but the second time I used a bar pan (I think it is 15 x 2). I poured the entire oatmeal mixture on the bottom and then topped it with all of the chocolate mixture. I think they were much prettier and easier to cut.

 
Dec 28, 2003

My mom made these from her recipe from the 1970's for Christmas this year. What a hit! She made hers in a jelly roll pan which makes a big difference. Once they're cut, keep them in a cookie tin separated by wax paper to keep them fresh as plastic containers sometime don't "agree" with chocolate/fudge type cookies. If your batch is DRY - YOU'VE OVERCOOKED THEM!!

 
Dec 08, 2009

I've made these 3 times and it's a FAMILY FAVORITE! The first time I started making, but to my dismay I didn't have any chocolate chips on hand. I substituted 9 T unsweetened cocoa, 9 T sugar and 1/3 C butter to replace the chocolate chips. It was melt-in-your-mouth YUMMY! The 2nd time I used the chocolate chips the recipe called for, still good, but not as wonderful as we'd remembered. Last night I made again with the cocoa mixture and WOW!! We prefer it this way!

 
Jul 29, 2008

I've been making this for years and have yet to get a bad review. I add around 1/4 cup condensed milk to the oatmeal mix to make it chewier. When melting the chocolate, it is important not to get the flame up too high. Otherwise, the chocolate becomes too runny, making it very messy and impossible to cut into pieces.

 
Dec 20, 2003

These are great bars! I always make this recipe in a larger bar pan and I find that it turns out better than in a 9 x 13 pan.

 
Oct 04, 2003

These were delicious. I took them to an outing and everyone loved them. I did make one mistake that ended up making them taste even better. I accidentally put about 1/4 cup of the sweetened condensed milk in the cookie layer part. It ended up making them very chewy and good. I'll probably make this mistake again!

 

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Nutrition

  • Calories
  • 358 kcal
  • 18%
  • Carbohydrates
  • 50.7 g
  • 16%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 293 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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