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 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?
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.
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.
- 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
- 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
- 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.
- 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.
- 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.