Revel Bars are thick dessert bars made with two layers of oatmeal bars with a thick layer of fudge in between. Try my Oatmeal Chocolate Chip Bars for another oatmeal and chocolate treat.

Revel Bar on a White Plate with a Hand Holding up the Plate

Revel Bars (Or is it Fudge Jumbles?)

Revel bars can be found at most potlucks or church functions in the midwest. In fact, my mother-in-law, Patricia, has been making these bars for over 40 years! She calls them Fudge Jumbles. I think that might be a midwestern name. 🙂

The sweet fudgy middle layer perfectly complements the not-as-sweet layers of oatmeal. The bars can be enjoyed as a dessert or a midday snack with a cup of coffee. And, hey, there’s oatmeal in this treat, so why not have one for breakfast and ‘revel’ in happiness all day?

Adding Fudge and then Oatmeal Rounds to a Pan to Make Revel Bars

Bars Ingredients

There are two parts to this recipe–the oatmeal bars and the fudge layer.

Oats: I used old-fashioned oats, also known as rolled oats, in my recipe. They are flat, irregularly shaped pieces that are used a lot in cookies, granola bars, and muffins. You could also use quick oats if that is what you have on hand.

Brown Sugar: Use light brown sugar. Light brown sugar contains about 3 1/2% molasses, compared to double that in dark brown sugar.

Room Temperature Ingredients: For best results, make sure your butter and eggs are at room temperature. The butter needs to be at room temperature (65°F) for it to cream properly with the sugar.

Chocolate: Use semi-sweet chocolate chips for the fudge layer.

Pan of Revel Bars from Overhead on a White Towel

Can I Use a Different Sized Pan?

You can also use a 10x15inch pan or a sheet pan for these bars. (this is the most common) The baking time will be a bit less, as the bars won’t be as thick, but the ingredient amounts remain the same. We like these bars in a 9×13 but tend to cut them into 24 pieces instead of 12. I didn’t in the photography for this recipe, as I wanted to capture as much of the thick chocolate & oat perfection as I could!

Can I Freeze Revel Bars?

Yes! If you want to get the bars made ahead of time, they are easy to freeze and will still be a big hit when served. When ready to freeze the bars, first, cut them into the size of pieces you want. Then, place them in the freezer on a baking sheet.  After they have frozen, transfer the bars to freezer-safe containers or bags for up to three months. Be sure to label and date the containers.

Spatula picking up a Revel from off of a piece of parchment

More Delicious Bars

5 from 2 votes

Revel Bars

Prep Time 20 mins
Cook Time 30 mins
Chilling Time 3 hrs
Total Time 3 hrs 50 mins
Revel Bars are thick dessert bars made with two layers of oatmeal bars with a thick layer of fudge in between.

Ingredients

Oat Bars

  • 3 cups (270 g) old-fashioned oats
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups (400 g) light brown sugar, packed
  • 1 cup (2 sticks / 227 g) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour

Fudge

  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups (364 g) semi-sweet chocolate chips
  • ½ cup (1 stick / 113 g) unsalted butter
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions

Bars

  • Preheat the oven to 350°F and line a 9×13-inch baking dish with parchment paper (up the sides).
  • In a large bowl combine oats, flour, baking soda, and salt. Whisk to combine.
  • In a separate large bowl, add sugar and butter. Use a hand mixer to cream together until fully incorporated. Add eggs and vanilla and continue mixing until smooth.
  • Adding one cup at a time, mix in the flour.
  • Spread ⅔ of the mixture (about 3 cups) into the prepared pan. Set aside.

Fudge

  • In a medium saucepan over medium heat, add condensed milk, chocolate chips, butter, and salt. Mix well until combined.
  • Remove from heat and stir in vanilla.

Assembly

  • Pour the fudge mixture over the layer of the oat mixture.
  • Using the remaining oat mixture, form small discs and place them over the top of the chocolate mixture.
  • Bake 25-30 minutes, or until golden brown. Let the bars cool to room temperature before transferring them to the refrigerator to chill for 3 hours.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Have made a similar recipe to this and I chill the top layer and grate it over with a hand grater .Will be trying this one

  2. Thank you for the recipe.
    I have been making bars so similar to these for sometime now and most everyone loves them. I say most everyone because there are some that will not eat anything with oatmeal. :).
    This looks like a wonderful recipe.
    I have enjoyed making some of the items from your book –Homestead Recipes.
    (a Midwest girl).

    1. Hi Emily! Please feel free to use the search option in the upper right-hand corner of the page. You can find exactly what you are looking for! 🙂

    1. Hi Leanne – This is what is says in the post:
      Bars Ingredients
      There are two parts to this recipe–the oatmeal bars and the fudge layer.

      Oats: I used old-fashioned oats, also known as rolled oats, in my recipe. They are flat, irregularly shaped pieces that are used a lot in cookies, granola bars, and muffins. You could also use quick oats if that is what you have on hand.

  3. Amanda,
    I haven’t made them yet, but Do they have to be stored in the fridge? I never have enough room!😊
    They look delicious!
    Gwen

  4. In my much younger years these were called Fudge Nut Bars. Nuts were added to the chocolate mixture. Always a hit.

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