Chocolate Oatmeal Revel Bars Recipe

These Chocolate Oatmeal Revel Bars are a favorite in our family. They’re the perfect Christmas cookie bar for a cookie exchange or to bring to holiday parties.

These chocolate oatmeal cookie bars have a gooey chocolate layer in between layers of oats. I love the different textures in these – the top and bottom are a little crunchy, and the center is creamy.

Where’s the recipe?

Here at My Crazy Good Life we like to provide our readers with helpful tips on the recipes we write. In this article, you’ll find detailed instructions, info on ingredients, and recipe tips. If you’d like to skip past all of that you can scroll to the bottom of the page where you’ll find the easy to print Chocolate Oatmeal Revel Christmas Cookie recipe!

Ingredients in these Revel Bars

Oatmeal Layer

• Butter
• Brown sugar
• Baking soda
• Eggs
• Vanilla: make sure to use real vanilla extract.
• Flour: I use all purpose flour. If you want to make these a gluten free Christmas cookie recipe, you could switch this for a GF flour.
• Oats: regular oats work great for this recipe.

Chocolate Filling

• Butter
• Milk chocolate pieces
• Sweetened condensed milk
• Vanilla

Directions for these Chocolate Oatmeal Revel Bars

Oatmeal layer:

1. In a large mixing bowl beat 14 tablespoons butter for about 30 seconds.
2. Add brown sugar to the bowl and mix the butter and brown sugar together until light and fluffy.
3. Beat in the eggs and 2 teaspoons of vanilla to your sugar and butter mixture. Mix to combine.
4. Mix in the baking soda and as much flour as you can with the mixer. Stir in any remaining flour and the oats.

Chocolate layer:

1. In a saucepan combine condensed milk, 2 tablespoons of butter, and chocolate pieces.
2. Cook over low heat until the chocolate melts, stirring occasionally.
3. Remove from heat and stir in the vanilla.

Assembling the chocolate revel bars:

1. Press 2/3 of the oat mixture into the bottom of an un-greased 15×10 baking sheet.
2. Pour/spread the chocolate filling over the oat layer.
3. Add the remaining oat mixture to the top of the chocolate layer in small dollops.
4. Place the baking pan in the oven and bake at 350ºF for 20 – 25 minutes, or until lightly browned.
5. Cool completely. Seriously, let it cool completely otherwise it’s a mess to cut. ;)

Recipe tips

• I like to put a little flour onto my hands when pressing the oat mixture into the pan. It helps to keep it from sticking to my hands.
• This recipe makes 60 bars. SIXTY. So think long and hard before you decide to double it!
• You can make these into peanut butter revel bars by substituting 1/2 cup of peanut butter for the 2 tablespoons of butter in the chocolate filling.
• I’ve found that using a plastic knife (not a disposable one, but a large lettuce knife) is easier to cut through these bars and the chocolate doesn’t stick as much.
• This is a great recipe to make ahead because it freezes well. I try to make these in early December to stock up my freezer, then just pull them out when I make cookie trays. I usually cut them before I freeze them, but you could also cut them after they’ve thawed.
• These may not be the prettiest Christmas cookies, but pop them onto a red and green platter and you’re good to go!

Weight Watchers Points

While this isn’t a plan I’d recommend for someone wanting to lose weight, treat meals are a plenty during the holidays. Focus on the veggies, keep your dessert portions small, and enjoy these Revel Bars!

8 Blue Plan Points | 8 Green Plan Points | 7 Purple Plan Points

The points for the new 2023 points plan is 13.

More holiday recipes

• Cinnamon Dolce Latte Shots
• Holiday Grazing Table Ideas
• Healthy Sweet Potato Casserole
• Gluten Free Peanut Butter M&M Cookies

Healthy holiday recipes

• Perfect Instant Pot Turkey Breast
• Skinny Cranberry Margarita
• How to Make a Veggie Tray
• Garlic Rosemary Smashed Potatoes

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