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    Home » Dessert Recipes » Bar Recipes

    Chocolate Revel Bars

    Lindsay Moe

    303 shares

    These chocolate revel bars have a nutty oat crust and a rich chocolate filling! They make a great breakfast, after school snack, or dessert.

    Three nutty chocolate bars on a cutting board.
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    Jump to:
    • Ingredients
    • How to make chocolate revel bars
    • Top Tips
    • FAQ
    • More dessert bar recipes
    • Recipe

    This recipe really stands the test of time. Finely chopped nuts add the perfect toothsome chew to these bars as well as adding protein (which makes them dinner, right??).

    With the oats and white whole wheat flour these bars would probably qualify as health food in my book if it weren’t for the rich, gooey layer of chocolate that simply can’t be beat. It all works so well together in a sweet/salty/chocolate/crunchy kind of way.

    Ingredients

    • Unsalted butter
    • Dark brown sugar
    • Eggs
    • Pure vanilla extract
    • White whole wheat flour
    • Old fashioned oats
    • Chopped walnuts or pecans
    • Baking soda
    • Salt
    • Semisweet chocolate chips
    • Sweetened condensed milk

    How to make chocolate revel bars

    1. Using a stand mixer, beat together ¾ cup butter and brown sugar until creamy. Add the egg, yolk, and 1 ½ teaspoons vanilla and beat again.
    2. In a separate bowl, combine flour, oats, ¼ cup nuts, baking soda, and ¾ teaspoon salt. Add to the egg mixture in two or three parts, beating just until incorporated each time.
    3. In a medium saucepan, combine the chocolate chips, sweetened condensed milk, and remaining 2 tablespoons of butter. Stir over low heat until smooth. Stir in ¾ teaspoon vanilla and remaining ¾ cup nuts. Remove from the heat.
    4. Pat two thirds of the oat mixture into a prepared baking pan so that it covers the bottom. Pour the chocolate mixture over the top and spread it out evenly. Take the remaining dough and dot it over the chocolate. Bake 25 minutes or until the cookie top is just beginning to brown. Let cool completely in the pan before cutting and serving.
    Three fudge nut bars stacked on top of each other.

    Top Tips

    Using white whole wheat flour

    White whole wheat flour is made with white wheat berries, which gives it a lighter color and more subtle flavor than whole wheat flour. I use it in this recipe to keep it whole grain while still having a tender crumb.

    If you don’t have white whole wheat flour, you can substitute an equal amount of whole wheat flour. If you prefer to use all purpose flour, you will likely need to add more since whole wheat flour absorbs more liquid.

    Start by adding an extra 2 tablespoons of all purpose flour, and check your batter against the process photos in this post. Your batter should be thick and wet.

    How to chop nuts easily

    Chopping nuts can be a real pain because they roll all over the place. I love using a nut grinder to make chopping nuts super easy!

    You can also buy pre-chopped nuts. They are generally less expensive than whole nuts. Since you’ll be chopping them anyways, purchase the chopped pecans to save time and money.

    How to store chocolate oat bars

    These chocolate oat bars can be stored in an air tight container at room temperature for up to 5 days.

    You can also store them in a zip top freezer bag in the freezer for up to 3 months.

    Two chocolate oat bars on a wood cutting board.

    Tips for customizing chocolate revel bars

    • Swap the chocolate for dark chocolate, white chocolate, peanut butter, or any favorite combination of baking chips
    • Swap the walnuts for pecans, almonds, macadamia nuts, or hazelnuts
    • Bake in a smaller pan (adjusting the cooking time as needed) to achieve a thicker bar
    • Serve spread with peanut butter

    FAQ

    Are these chocolate oat bars healthy?

    There is quite a bit of sugar and chocolate in these bars, but also plenty of whole grains and nuts. I’d say these bars are healthy-ish, or maybe even healthier than what you’d find in a bakery or made from a box mix.

    Do I need to let these chocolate oatmeal bars cool before cutting?

    I recommend letting these cool completely before enjoying. I know, it’s so hard! Cooling will let them firm up a bit as well as develop the flavors.

    Three oat bars on a cutting board.

    More dessert bar recipes

    • Scotcheroos
    • Pumpkin Chocolate Chip Bars
    • Peanut Butter Oat Bars
    • Pecan Pie Bars
    • Gingerbread Bars
    • Vegan Cookie Dough Bars
    • Nutty Chocolate Oat Bars
    • White Chocolate Pistachio Blondies
    • Chocolate Chunk Blondies
    • Butterscotch Bars
    • Crispy Brown Butter Peanut Butter Cereal Bars
    • Peanut Butter Cup Cookie Bars

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Recipe

    three chocolate oat bars with oatmeal on a wood cutting board

    Chocolate Revel Bars

    Chocolate revel bars are a decadent treat that's full of chocolate and plenty of texture from the oatmeal. They're perfect for breakfast, or as an after school snack, or dessert.
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 20
    Calories: 323kcal
    Author: Lindsay Moe

    Ingredients

    • ¾ cup unsalted butter, softened
    • 2 tablespoons unsalted butter, softened
    • 1 ½ cups dark brown sugar, firmly packed
    • 1 large egg
    • 1 large egg yolk
    • 2 ¼ teaspoons pure vanilla extract, divided
    • 1 ¾ cup white whole wheat flour
    • 2 cups old fashioned oats
    • 1 cup chopped walnuts or pecans, or a mixture of both
    • ¾ teaspoon baking soda
    • ¾ teaspoon plus a pinch salt
    • 1 ½ cups semisweet chocolate chips
    • 1 14 ounce can sweetened condensed milk

    Instructions

    • Preheat the oven to 350ºF. Coat a 9×13 inch baking pan with cooking spray.
    • In the bowl of a stand mixer fitted with the paddle attachment, beat together ¾ cup butter and brown sugar until creamy. Add the egg, yolk, and 1 ½ teaspoons vanilla and beat again.
    • In a medium bowl, combine flour, oats, ¼ cup nuts, baking soda, and ¾ teaspoon salt. Add to the egg mixture in two or three parts, beating just until incorporated each time.
    • In a medium saucepan, combine the chocolate chips, sweetened condensed milk, and remaining 2 tablespoons of butter. Stir over low heat until smooth. Stir in ¾ teaspoon vanilla and remaining ¾ cup nuts. Remove from the heat.
    • Pat two thirds of the oat mixture into the prepared baking pan so that it covers the bottom. Pour the chocolate mixture over the top and spread it out evenly. Take the remaining dough and dot it over the chocolate. Bake 25 minutes or until the cookie top is just beginning to brown. Let cool completely in the pan before cutting and serving.

    Notes

    Adapted from Joy of Cooking
     

    Nutrition

    Calories: 323kcal | Carbohydrates: 37g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 52mg | Potassium: 170mg | Fiber: 3g | Sugar: 21g | Vitamin A: 280IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1.8mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    1. Amy says

      July 16, 2015 at 12:31 pm

      Oats and whole what flour cancel out chocolate in my book! These look fantastic! Can’t wait to give them a try!

      Reply
    2. Heather (Delicious Not Gorgeous) says

      July 25, 2015 at 12:42 pm

      these sound really tasty- all that chocolate, plus the streusel-y topping!

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    303 shares