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+ servings
an overhead shot of two rows of diamond shaped revel bars on a sheet of wax paper

chewy chocolate revel bars

adapted from Better Homes and Gardens
These fudgey oatmeal cookie bars, cut into diamond shapes, are rich and chewy with a thick ribbon of chocolate fudge through the middle. They’re easy to make, come together quickly, and are perfect for feeding a crowd. They’re perfect for when you need something at the last minute, but they’re so good you’ll plan ahead for the next time you can make them again as soon as your last batch is gone.
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Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 60 servings

Equipment

Ingredients
  

oatmeal cookie mixture

  • 300 grams quick-cooking rolled oats (3 cups) (make sure you get the quick-cooking variety! regular rolled oats won't work here.)
  • 300 g all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon (or ½ tsp freshly grated nutmeg)
  • 227 grams unsalted butter (1 cup, at room temperature)
  • 300 grams brown sugar (1½ cups packed, light or dark)
  • 2 eggs
  • 2 tsp vanilla

chocolate fudge

  • 1 can sweetened condensed milk (14 oz)
  • 2 cups semi-sweet chocolate chips
  • 2 TBSP unsalted butter
  • ½ tsp salt
  • 1 cup walnuts (chopped, optional)
  • 2 tsp vanilla

Instructions

  • Preheat oven to 350°F degrees. Combine dry ingredients in a large bowl. Set aside.
  • Cream butter using the paddle attachment on your mixer approximately 30 seconds until light and fluffy. Add brown sugar and beat on medium speed until light, fluffy, and well mixed. Beat in eggs one at a time, scraping down the bowl between additions. Add vanilla and beat again until well-combined.
  • Stir the dry mixture into the brown sugar and butter mixture working in batches to give the dry ingredients time to absorb and incorporate.
  • Grease an 18×13″ or 15×10″ sheet pan. Use your hands to firmly press approximately 2/3 of the oatmeal mixture into an even layer at the bottom of the pan, making sure to get into all four corners. Set aside.
  • In a small, heavy-bottomed saucepan over medium-low heat, stir together sweetened condensed milk, chocolate chips, salt, and butter. Continue stirring until there are no lumps left and the chocolate is shiny and smooth.
    Adjust the burner as needed and stir frequently to prevent the chocolate from burning.
  • Remove the smooth chocolate mixture from the heat and stir in the walnuts and vanilla.
  • Pour the chocolate mixture across the surface of the oatmeal layer, using a spatula to gently push it outwards and into all the corners right to the edge of the sheet pan.
  • Use your hands to tear, crumble, and pinch the remaining 1/3 of the oatmeal dough, dropping it in chunks across the chocolate fudge. Try to get some variety in size between your oatmeal chunks.
  • Bake in 350F oven for 25-30 minutes until lightly golden brown on top. The chocolate fudge will likely still look a little molten.
  • Let the tray cool almost completely on a wire rack before cutting into diamonds. To get the diamond shape: cut 5-7 straight lines lengthwise down the sheet tray, then cut across those lines in a diagonal, starting with a corner-to-corner cut to make it easier to replicate the correct angle as you make the rest of your cuts. The diagonal cuts should be about 2″ apart.
  • The bars can be a bit tricky and stubborn to remove from the pan. I recommend starting with the odd-shaped edge pieces and then working your way toward the center.

Video

Notes

  • To freeze, first break the bars apart first and arrange them on a cookie sheet in the freezer so they aren’t touching each other. Once they’re frozen, transfer them to a freezer bag or storage container and keep them in the freezer.
  • Use a serrated knife, and run it under very hot water (and dry it off) before slicing. The fudge gets sticky as it cools and a hot knife makes it easier to cut. You may need to wipe your knife off with a hot towel or under hot water a few times while cutting.
  • If you have leftover fudge (unlikely) you can refrigerate it in a glass jar and use it as hot fudge for ice cream. It will solidify in the fridge but you can use a double boiler or place the jar in hot (not boiling) water to bring it back to its melty, fudgey state.
  • If you're worried about the bars being stuck in the pan you can line the bottom with a sheet of greased parchment paper. Just make sure there's no crinkled edges sticking up — the parchment paper should lie completely flat in the bottom of the pan. 
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