Revel Bars

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

Oatmeal cookie bars with fudge filling cut into squares.
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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 gets sandwiched between layers of oatmeal cookie dough. Similar to our caramelitas actually (but without the homemade caramel swirl).

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!

The additional butterscotch reminds me of the flavor in our favorite haystacks or spider cookies!

Ingredient Notes

Ingredients needed to make revel bars.
  • 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

Step by step photos showing how to make oatmeal cookie bars.

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.

Oatmeal cookie bars in sheet pan with spatula removing one square.

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.
  • More Flavors: Love today’s recipe? Try our butterscotch revel bars and our peanut butter revel bars next!

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 Oatmeal Cookie Bars?

Once cooled, transfer the oatmeal cookie 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!

Stack of two oatmeal cookies with fudge filling.

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Revel Bars Recipe

4.86 from 7 votes
By: Aimee
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!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 35 bars


  • 1 cup unsalted butter softened to room temperature (divided)
  • 2 cups 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 sweetened condensed milk 14 ounce
  • ¾ cup butterscotch morsels
  • ½ cup dark chocolate chips
  • ¼ cup milk chocolate chips
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  • Preheat oven to 350 degrees F. Line a 15x10x1-inch cookie sheet with parchment paper. Set aside.
  • Beat all but 2 Tablespoons of softened butter with brown sugar. Add baking soda, eggs and vanilla extract, beat until combined. Add flour and oats.
  • In a small pan, heat the condensed milk over low, stirring constantly. Add in 2 Tablespoons butter and all the morsels. Continue to stir on low heat until everything is melted and smooth. Remove.
  • Press 2/3 of the cookie dough into bottom of an prepared 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.
  • Drop remaining dough by teaspoon over chocolate sauce, do not spread.
  • 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.


Serving: 1bar, Calories: 185kcal, Carbohydrates: 28g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 26mg, Sodium: 66mg, Fiber: 1g, Sugar: 17g
Course: Brownies and Bars
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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.

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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 May 25, 2022

Comments & Reviews

  1. Yes, yes, and yes!! Will be making these (in addition to your cake!!)… We’ll be married 17 yrs next summer. Goes soooooo fast, I know!

  2. Oh how I have missed stopping by your blog! And I am LOVING your new site by the way! This looks absolutely delicious. And seriously, my butt, it’s getting bigger as I drool over all your yummy pictures 🙂

  3. Man I love revel bars, so easy and so good! Love the butterscotch chips in these! My go to place for recipes has been the internet with the exception of my King Arthur baking cook book!

  4. Gosh, I really really love chocolate. These look SO good, wish I could have one like right now! Cookbooks are my fav but I seem to be using the internet more and more.

  5. For Christmas baking I usually ask my mom for all of her recipes as they bring back so many childhood memories. I’m not the kind of person to just whip something up from the top of my head. You bars look delicious, love all the chocolate!

  6. i love everything about these aimee! i’ve never made revel bars and actually did not know what they were until recently! i obviously LOVE the butterscotch added in 😉

  7. Ugh, these look so delicious! Why do I not have a pan waiting for me here so I can scarf them down?

    I agree with you on the whole cookbook thing. I recently pulled mine out when my power was out and completely forgot how wonderful it is to cook from a cookbook. I miss it. We should all do it more.

  8. I have that cookbook too…from a wedding shower:-) There a few recipes in it that I always use! Love that you added more chocolate and butterscotch to this awesome bar!

  9. Those look WONDERFUL!! I’ll trade you my Chocolate Shortbread Pumpkin Malt Ball Bars for these. Mmmmm! And yes, I love my older cookbooks.

  10. I need these. Like NOW. I swear they would last maybe 1/2 a day in my house. And that’s just with the kids eating them.

  11. I have that same Betty Crocker cookbook and it is still one of my favorites. I love these bars–especially with the butterscotch chips. YUM.

  12. I love how much chocolate is in this and the condensed milk added in this makes it sound so decadent!! How I wish I could grab a bar right now!

  13. I made a skillet cookie kind of like this! Except it had peanut butter in it, too. The sweetened cond milk + oats is SUCH A good combo. And love all those chips you use – triple is good. 🙂

  14. Wow! The picture looks amazing and the bars look finger licking good. I usually use the internet for my recipes. It is faster and easier to find recipes.

  15. I have that same cookbook – I got it for myself as soon as I got married because my mom had it and I’d used it my whole life! It’s such a great one. Now, my go to cookbook is Pinterest, lol. And, my blogger friends. 🙂 These are awesome bars! Great for the holidays!

    1. I wonder if cook books are still given as wedding gifts? There is something nostalgic about a classic though…

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