Triple Chip Revel Bars

Filled with oatmeal and butterscotch, these classic Revel Bars get an extra dose of deliciousness from triple the chips. Fudgy, chewy, chocolate-y dessert 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.

Stack of three revel bars on a wire rack.

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 sauce gets sandwiched between layers of oatmeal cookie dough.

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!

These came out almost indescribably delicious! They more than satisfy any chocolate craving and I love the toasty flavor from the oatmeal.

Perfect for dessert or an after school snack with a glass of milk.

Revel bars cut into squares and stacked on a wire cooling rack.

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.

Recipe FAQs

What size pan should I use to make Revel Bars?

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.

How do you store Revel Bars?

Once cooled, transfer the revel bars to an airtight container and store them at room temperature for up to a week.

Can revel bars be made without butterscotch chips?

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!

Yield: 35 bars

Triple Chip Revel Bars Recipe

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Filled with oatmeal and butterscotch, these classic Revel Bars get an extra dose of deliciousness from two kinds of chocolate chips. Fudgy, chewy, chocolate-y dessert bar perfection!


  • 1 cup unsalted butter, softened to room temperature (divided)
  • 2 cup 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 (14oz) sweetened condensed milk
  • ¾ cup butterscotch morsels
  • ½ cup dark chocolate chips
  • ¼ cup milk chocolate chips


  1. Preheat oven to 350 degrees F. Line a 15x10x1-inch cookie sheet with parchment paper. Set aside.
  2. Beat all but 2 Tbsp of softened butter with brown sugar. Add baking soda, eggs and vanilla extract, beat until combined. Add flour and oats.
  3. In a small pan, heat the condensed milk over low, stirring constantly. Add in 2 Tbsp butter and all the morsels. Continue to stir on low heat until everything is melted and smooth. Remove.
  4. Press ⅔ of the cookie dough into bottom of an ungreased 15x10 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.
  5. Drop remaining dough by teaspoon over chocolate sauce, do not spread.
  6. Bake in a 350 degree oven for 25-28 minutes. Cool and cut into bars. ENJOY!


  • 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 Information:



Serving Size:

1 bar

Amount Per Serving: Calories: 185Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 66mgCarbohydrates: 28gFiber: 1gSugar: 17gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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.

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on February 17, 2021

Comments & Reviews

  1. These dessert bars are HEAVENLY! My kiddos love them and they are so easy to make the older kids even make them!

  2. 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.

  3. 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.

  4. 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.

    1. That’s so awesome. Sometimes when a cookbook is done right, there’s no need to replace it. Betty Crocker did it right!

  5. 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!

  6. 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!

  7. Aimee, what if I don’t have that large a pan? Can this be made in s smaller quantity?
    Hillary Weisberg

  8. 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!

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