I am so excited to share this recipe with you.
And not just a little bit excited. These. Squares. Are. Delicious. Oh, and what’s even better? They taste JUST like the squares you can buy at Starbucks!
Look.Out.
I only made half of the recipe, and man, am I ever glad I did – or else I would more than likely be doubled in size by the end of the day. All you Starbucks lovers out there, do a happy dance with me, these bars are just for you.
The weekend, and a Starbucks treat you can make at home for a fraction of the price? If this doesn’t make me your official best friend, you really are setting the bar too high :).
These bars, combined with my excitement to be back to blogging, actually make it a fantastic day! Our vacation was amazing, and this week has been spent playing catch up in all sorts of ways, but I am excited to be back, with a bang. You may say, I am revelling in the deliciousness of this recipe.
Badoom Chee.
Like Anna, I’m so excited to have my Dad visit at the end of next week, and was excited to try this recipe to share with him. Unfortunately, these bars are not going to make it until then. Probably not even past tomorrow. (I can hear my “get healthy challenge” sighing and Jillian Michaels getting ready to kick my butt), but these bars, friends, are more than worth it. If you’re watching what you eat, make a half batch, and share with your friends. Have someone you want to bribe? These bars are for you. Want to impress that special someone? These work. Trust me, my hubby had one for breakfast with his coffee. Oh, and an egg as well. Bar first, egg second. We like to be balanced around here :).
Have a great Saturday!
- 1 cup butter or margarine, plus 1 tbsp, divided
- 2 cups brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1½ tsp salt, divided
- 1 tsp baking soda
- 2½ cups flour
- 3 cups oats
- 1 (14oz) can of sweetened condensed milk
- 1 package (300 g) milk or semisweet chocolate chips
- Preheat oven to 350F.
- Grease a large cookie sheet or line with parchment paper. (Halving the recipe, I would recommend a 9x12 pan).
- Cream together butter, brown sugar and eggs. Add vanilla, then 1 tsp salt, baking soda and flour. Mix well. Add oats and mix again. Press ⅔ of the dough into the greased cookie sheet (having slightly damp hands makes this easier).
- Put sweetened condensed milk, chocolate chips, remaining 1 tbsp butter and ½ tsp salt in microwave-safe bowl and microwave for 1 minute. Stir, and continue cooking in 30 second increments and stirring until chocolate is fully melted. Pour over dough and spread evenly.
- Sprinkle the rest of the dough over top of the fudge (there should be patches of chocolate still showing). Pat down gently. Bake for 20 minutes. Cool before cutting into bars.
Made thiis yesterday and its soooo good, even the hubby loved it. I followed some of the most viewed revel bar recipessss before but nothing beats this gooey, yummy and ohhh so fudgey revel bars recipe. You nailed it Anna!
Hello!! How many days does it last? Thank you!!!
These will keep for a good week or more in the fridge! They also freeze well :)
Can I use this fudge revel bars to make ice cream sandwiches?
I’m not sure how chewy they would stay straight out of the freezer – you might want to underbake them slightly if you try it :)
Hi, may i know what kind of oats should be used for this?
Both quick oats and regular rolled oats are fine!
Hello!! I’ ve done this twice in a 9×11 pan. I feel that the bottom later doesnt get baked? When eaten from the fridge, it’s good but when eaten at room temp, it doesnt seem to hold it’s shape and the bottom layer tastes kinda raw and wet. Not like the ones you made
Last time i baked at 45mins. Can i prolong baking time to ensure the bottom later gets cooked? Or do i blindbake the bottom layer —- put chocolate —- then bake again?
Thank you!
Baking it longer should solve it, or try baking it in at least a 9×13 pan so the layer is not as thick. You can also save a bit more of the dough for the top layer to help balance it!
Hi Anna!
I’ve made this 2x now in the same week (1/2 recipe each time). Family loves it and couldn’t stop eating them. 1 batch gets finished in 2 days.
This one’s a keeper.
Cheers!
Bless
Hi anna,
Just want to asked if it is possible for me to make this in a convection oven with only 250degrees, adjusting the cooking time longer? Or not? This will be my 1st ever attempt to bake anything that is why I basically dont have idea whatsoever in baking… Hoping you can help me.. Thank you so much.
I don’t have a convection oven and that is a pretty low baking temperature – I’m not sure, sorry! I imagine they’d get done if you left them in long enough :)
Your convection oven maybe in Celsius and not Fahrenheit. 350 F converted is around 177 C. Hope this helps.
i just made these babies yesterday afternoon and it was all gone before midnight!!! this recipe is a must keep thank you so much for sharing.
Just tried this today and its a BOMB!! super love the outcome. Gooey and chewy! I just had a hard time slicing it though. i cooled it off for more that 20 mins but it is still a bit soft to slice. I just have one question, how do you prevent the chocolate from melting (after slicing)?
Also, how many bars does this make? I only tried half of the recipe and I used a different size of pan so im not really sure how many does it make. thanks
It depends how big you cut them, but about 36-48 from the full sheet pan :)
Yum, it was probably perfectly gooey for eating after 20 minutes! But to have the chocolate fully set it would probably need a couple hours before cutting. I sometimes throw them in the fridge if I want them to cool faster and cut more cleanly.
Hi! I tried making this. Is it okay that after 35 minutes the chocolate is still bubbling especially on the sides?
After 35 minutes out of the oven it was still that hot?! Hope it cooled down ok :)
Hello! I just want to ask what type of flour did you use for this recipe. Thanks a lot!
All-purpose or whole wheat, or a mixture of both, will work :)
i just made these for my husband; it is his favorite! he loves it soo much! im just curious, is it normal for the chocolate to melt while eating?
It shouldn’t melt much, no, unless you have a very warm house or hand :) It’s quite a thick chocolate.
Hi Anna!
You have know idea how excited I am to make this one! I’ve been searching for recipes of this and yours makes is the one that i like the most. Anyway, I have a question. Once the oven has been pre-heated already, that’s when I put my pan inside. Should I adjust the fire from high to medium? Or, how did you go about this? Please help me with this. Hope to hear from you soon. Thanks a bunch! =)
Hi Daniella, I’m not entirely sure I understand the question, but once the oven is preheated it stays at that same temperature for the baking time as well, no need to adjust it again!
Thank you for the reply. One last question, is it ok to use a glass type of baking sheet (like pyrex)?
why we have to use baking soda instead of baking powder on revel bars?
Baking powder does have baking soda in it, as well as some other things…it would probably work fine in this recipe to swap it.
Hi Anna! These bars look absolutely delish! Planning to make these tomorrow but only half recipe as I don’t have a large cookie sheet. How do I go about it? Do I just use half the quantity of the ingredients?
You bet! Just use half the ingredients and an 8×11″ or 9×9″ baking dish :)
Ok thanks!
This recipe is the bomb! I received a lot of compliments when i made this. Everyone who tasted this kept asking me where I bought these or if I was selling these babies.Thank you for this recipe! :)
I don’t have chocolate chips what is the substitute for this?
Do you have blocks or bars of chocolate?
Hi for the oats, do you use quick cooking or old fashioned rolled oats? :)
I have done all quick cooking as well as half and half with old fashioned/quick cooking. Both work great :)
Hi. I just did this but i don’t know how could i know if it’s done or not :( what should be the texture of the oatmeal mixture? Should it be sticky or crumby?? Thank you
It shouldn’t be sticky, just lightly browned and dry/firm if you gently touch it, just set. Hope that helps!
I tried it at home using electric oven, but the 1st set of baking I made it half the ingredient, the dough on top of chocolate was so thin that incorporate with chocolate. I added TIME as the chocolate is still wet. Does chocolate set its own once cool?
2nd try. I made it with thick dough on top of chocolate, but I dont like the result as the top is quiet hard. What seems to be the proper quantity dough tops for chocolate
The top layer of dough definitely doesn’t cover everything, it’s meant to be dropped in pieces all over so the chocolate can still show through. Hope that helps!
Hi there Anna, I just made these, but I picked a 11×17 pan, thinking that was about the size of a cookie sheet, but there was not enough. Should I have used a 9×13 pan, even though you said halving it would fit that sizef? Or do you mean that when you halved it, that a whole recipe would fit a 9×12? Maybe I didn’t do a good enough job making it fit!
I love finding new gems…so I can’t wait to taste them. I’m working on my Christmas cookie platter for the hospital unit that my son usually visits when he goes in.
An 11×17 pan was the right size choice – it definitely takes some poking and prodding to make it fit but they puff up a bit with baking :) A 9×13″ pan would also work, they layers will just be quite a bit thicker. I prefer a thinner oat layer so the fudge stands out more. Hope they work out, let me know how you like them! What else are your favourites for your cookie platter?
I would post two photos if I could of the platters I did the past two years,…but I generally try to have most flavors, something peanut butter, something peppermint, something chocolate, something ginger, Christmas Rice Krispies, Date Delights (I can share that one if you like), the meringues were a hit , something with dried cranberries, something almond (usually boterkoek), chocolate haystacks, and something with Christmas M&Ms and quins (like snowflakes, lights, etc. But it depends on my time, availability, and desires. I get Taste of Home cookies and Better Homes and Gardens cookie magazines every year, but the former is my favorite. I’ll dabble in their candy as well. It changes from year to year. This year I made whipped shortbread. Anyway, since I follow you on FB now, I think I can tag/link you so you can see them.
That sounds amazing!! I’d love the Date Delights recipe – classic date squares are the only thing I know how to make with dates :) I love Taste of Home recipes too but don’t have any of their special issues, I’ll have to keep my eye out for it this year. You should be able to post the photos to the Facebook page, I’d love to see them!
I’ve never had these bars at Starbucks, but they look so good! I’m definitely going to have to try them!
Wow. These sound incredible!
These bars look behind incredible! Definitely need to try them!!!
I have had these bookmarked to make for months… you make me want to bake them this weekend.
Looks soooo good.
Love revel bars! I worked at a bakery that used to make them and…let’s just say that they were the majority of my freshman 15! :D
I’m with Cassie – I love Starbuck’s knock off recipes! Especially right now as I’ve given up Starbuck’s for Lent!
Made this on Saturday for a Sunday treat. Everyone LOVED them. SO fast and easy to make, I’m gonna try them with peanut butter fudge or my espresso fudge..Thanks for sharing:)
Those look deadly. ;)
Oats, eggs, milk. Sounds healthy to me, Chelsea.
Ha ha, Kathleen, I like your thinking :)
These look amazing, I’ve been meaning to make an oat bar for a while now actually! I don’t think I’ve ever had a fudge revel bar at Starbucks but I’m sure this is ten times better!
I love Starbucks knockoff recipes. And I don’t think I’ve ever had this one there so I’ll be sure to skip right to the recipe!
Oh man, you can be my best friend, just bring Fudge Revel bars! They look amazing and they look like Starbucks bars. I would rather have your than there’s. I’m home alone, so I can’t make these, I have no control and would eat every last one, then cry in the corner, not because I consumed a billion calories, but because I was out of them!
Haha you made me laugh out loud. It’s true, I think we could be great friends :)
My mother-in-law makes bars very similar to these and I love/hate when she does because I love them so much that I can’t stop eating them!
I can tell easily by the looks how delicious these bars. Everything you would want in a chocolate chip cookie, but more.
Thanks Anna, you just helped me decide what I am making for tomorrow, everyone here loves chocolate. Nice touch to have a Starbucks cup in the background. Have a good Sunday!
The amount of chocolate in these is ridiculous!! And I mean ridiculous in a VERY GOOD way!! Heaven in a bar!
-Heather
http://www.made-famous-by.com