Chocolate Revel Bars

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It’s December 1st–a good time to kick of the holiday baking season.  This year, my goal is to have a lot of different things made ahead.  So, whenever that spur of the moment get together happens, I have something fun, festive and yummy to serve or bring with!
Today, I decided on Chocolate Revel Bars.  With all the baking sales this time of year, the ingredients are all things you’re likely to have on hand.

I’m sure there are quite a few versions of this recipe floating around. I got mine from my mother-in-law and tweaked it just a little. These cookie bars are super easy to make and have NO white sugar! 🙂  But, have enough butter and brown sugar to make them ridiculously unhealthy tasty. 

Simply mix up your batter and spread two-thirds of it into a bar/jelly roll pan…

Mix up the chocolate and spread it all over…

Dot the chocolate with the remaining batter mixture…

Bake for 25 minutes at 350; remove and let cool for at least 10 minutes…

 Cut, serve, and revel in your yummy creation (sorry, I couldn’t resist!)…

And, the best part (besides the gooey, rich deliciousness) is that they can be frozen for at least a month to serve later.  So, I cut two small rows from the bar pan that our family can enjoy this week.  But, we have two gallon size baggies filled with these for later this month!  If you are going to freeze, it’s best to freeze them in large sections wrapped in foil.  Then, when you need them, thaw & cut into bites.
Chocolate Revel Bars  
– 1 C butter (less 2T)
– 2 C brown sugar
– 2 eggs
– 1 t vanilla
– 1 t baking soda
– 1 t salt
– 2 C AP flour
– 1/2 C whole wheat flour
– 3 cup quick cooking oats
– 12 oz. bag semi-sweet chocolate chips
– 14oz. can sweetened condensed milk
– 2T (saved from the 1C)

Mix butter & brown sugar.  Add eggs, vanilla, flour, soda & salt, and oatmeal.  Mix well.  Spread about 2/3 of the mixture into a bar/jelly roll pan.  
Melt chips, condensed milk, and butter together (I just did this in the microwave–didn’t even take 2 minutes).  
Pour chocolate over the batter in pan.  Dot with remaining oatmeal mixture.  Bake for 25 minutes @ 350–don’t overbake!!  

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I’m Sara, a mom to three adorable boys living in the Arizona desert. As a former teacher, I love sharing my passions with others. So, have a look around for creative inspiration about cooking, creating, celebrating, traveling with kids, and more everyday mom endeavors!


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14 Responses

  1. I have heard of these but have never tried them. Now that I know they can be frozen, I will have to give them a try. 🙂 Thanks for linking them up!

  2. I always freeze my fresh cookie dough into ready to bake balls. I bake the frozen balls as if they were fresh. I like this because I only bake 3 or 4 cookies at a time and they are always fresh and if I am in a pickle and need to take something with me, I can always take cookies.

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