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Chocolate Peanut Butter Revel Bars

5 from 10 votes

Great for large gatherings! These bars are easy to make, travel well and are delicious.

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Our favorite Chocolate Peanut Butter Revel Bars!

a stack of chocolate peanut butter Revel Bars

 

Chocolate Peanut Butter Revel Bars

Delicious cookie bars loaded with oats and peanut butter mixed together into a tasty crust, layered with silky smooth fudgy chocolate, then topped with more crumbled crust.

Revel Bars are easy to make, travel well and taste delicious! Great for big gatherings, back to school lunches or snacks … or just because.

A egg being poured into a mixing bowl filled with batter

Do you remember Revel Bars from long, long ago?

Back in the day, Revel bars came in a box, much like brownies or cake mixes. I made these many times as a young girl. However as with many dessert recipes, homemade is always better! And bonus, these are so easy to make, too.
An overhead view of a mixing bowl filled with cookie dough

Cream together the butter, sugar and eggs.

Baking can be very therapeutic. It’s always reassuring when you beat together a few ingredients and just like magic, it turns into a scrumptious dessert.
A mixing bowl filled with cookie dough with a spoonful of flour being added

Mix together the dry ingredients and add to the creamed butter mixture.

Toss in the dry ingredients and you have a great base for these cookie bars.
A small saucepan filled with chocolate chips and sweetened condensed milk

The chocolate filling is simple to make with just four ingredients.

Sweetened condensed milk, chocolate chips, butter and vanilla. That’s it! Mix these pantry ingredients together in a small saucepan set over low heat. Next, stir until the chips are melted and you’ll have a fudgy, creamy, incredibly amazing filling for your oatmeal bars.
Cookie dough spread into a pan
Press 3/4 of the oat crumb mixture into the bottom of an un-greased baking sheet.
A pan of cookie dough being drizzle with a warm, silky chocolate mixture
Spread the fudgy chocolate mixture on the base. It’s okay to lick the spoon now. Just saying.
Chocolate peanut butter revel bars covered with melted chocolate
Just one more layer!
A pan of chocolate peanut butter Revel bars
Crumble the remaining oat mixture on top leaving open spaces so the chocolate can peek through. Press lightly to even it up a bit. Bake, cool, cut and enjoy!
A pan of sliced chocolate peanut butter Revel bars

Can you freeze Revel bars?

Yes you can! I recommend cutting into bars and sealing in an airtight container. These keep well for about 60 days in the freezer. Thaw at room temperature and serve.

Can Revel bars be made ahead?

These bars keep well for up to 5 days, so making ahead is not a problem. However, they won’t last long, so as long as you have a few friends to share these with, you’re good to go!
Sliced oaty cookie squares with chocolate

Revel Bars disappear quickly.

These Revel Bars y are easy to make, travel well and taste delicious!

Thanks for PINNING!

Chocolate Peanut Butter Revel Bars cut into squares

Chocolate Peanut Butter Revel Bars

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 36
Course: Dessert
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 10 votes
Great for large gatherings! These bars are easy to make, travel well and are delicious.

Ingredients

For the Crust:

  • 1 cup smooth peanut butter (not natural)
  • 1 cup unsalted butter room temperature (8 ounces or 226g)
  • 2 cups light brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 2 cups quick cooking oats
  • 1 cup old fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt

For the Chocolate Layer:

  • 10 ounce bittersweet chocolate chips about 1 ½ cups (I used Ghirardelli 60% cacao or semi-sweet is fine too)
  • 14 ounce can sweetened condensed milk
  • 1 ½ teaspoons pure vanilla extract
  • 2 tablespoons unsalted butter

Instructions

  • Preheat oven to 350°F.  Set aside a 15x10x1-inch pan (un-greased).
  • In a large mixing bowl beat together 1 cup of butter and 1 cup peanut butter until creamy – about 30 seconds. Add the brown sugar and beat on medium speed until blended. Mix in the eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla and mix until blended.
  • In a medium bowl combine the oats, flour, baking soda and salt. Add the flour mixture to the butter and sugar mixture and blend on low until all the dry ingredients are incorporated. Scrape the sides and blend one more time until a crumbly dough forms. Set aside.
  • In a small saucepan combine the chocolate chips, sweetened condensed milk and butter. Heat on medium low just until the chocolate is melted, stirring frequently. Remove from the heat and stir in 1 ½ teaspoons vanilla.
  • Press ¾ of the crumb mixture into the bottom of a 15x10x1 inch uncreased baking pan. Spread the warm chocolate mixture on top. Crumble the remaining oat mixture on top in clumps leaving some chocolate layer peeking through. Press down gently to make the top a little more even. Bake at 350°F for 25 minutes or until the top is very lightly browned. Cool and cut into bars. Store in an airtight container.

Recipe Notes

  • Recipe adapted from Better Homes and Gardens Cookbook
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 279kcal | Carbohydrates: 35g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 156mg | Potassium: 186mg | Fiber: 2g | Sugar: 21g | Vitamin A: 220IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 1mg

Finally, we love a good peanut butter dessert and if you do too, you may want to try these super easy Peanut Butter Blondies and our Peanut Butter Sandwich Cookies too.

We’re also crazy about this Peanut Butter Fudge Ripple Ice Cream – so delicious!

I’m drooling over this Peanut Butter Lasagna and if you still can’t decide, check out this post with Over 50 Insanely Delicious Chocolate & Peanut Butter Recipes!

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47 Comments

  1. Joyce

    Hey Tricia! Been trying to reach you and finally remembered your blog (duh). Besides, I needed a peanut butter bar recipe and hit the jackpot right here! I will be making these tomorrow for our New Years Eve supper here at the church in Boa Vista, Brazil, Sunday night. Happy New Year! Thanks

    Reply

    • Tricia Buice

      Hi Patty. The texture will not be the same if you used all old-fashioned oats. However, you can pulse the whole old-fashioned oats in a food processor to achieve the same consistency as instant. Enjoy!

      Reply

  4. Stephanie

    5 stars
    Wow!!! These are AMAZING!!! SOO DELISH I CANT EVEN! IM IN LOVE! Thank you for the recipe. I’m pinning it and sharing with my mom and friends. I’ve been baking the old fashion revel bars over and over again but these take it to a whole new level of YUM!!!

    Reply

  6. Alodia

    Love to make these and searching for a perfect recipe..and good thing I found your blog. Quick question, why “ungreased” baking dish?

    Reply

    • Tricia Buice

      Hi Alodia – there is no need to grease the pan. This mixture has enough fat from the peanut butter and butter that there is no need. I think semi-sweet chips would also be great especially if you want the chocolate a little sweeter – enjoy!

      Reply

    • Tricia Buice

      Hi Magi – Thanks for the question. There are ways to make your own sweetened condensed milk but since I am not sure what ingredients are available to you, I think it would be best if you searched on the internet for “sweetened condensed milk substitute.” If you have canned milk (evaporated) then you can add a few ingredients and make your own. Sorry I was not more help! These bars are very tasty and the sweetened condensed milk adds a lot to the texture and flavor. Hope you can find it! Thanks for reading and happy New Year!

      Reply

    • Tricia Buice

      Sorry Andrea! I updated the recipe and corrected that error. Yes the butter should be 1 cup. I know you're going to love these – hope the answer came in time. Thanks for reading – enjoy!

      Reply