• 1 cup salted butter (softened to room temperature, crucial for a smooth dough)
• 2 1/2 cups all-purpose unbleached flour (for the perfect cookie bar texture)
• 2 cups light brown sugar (adds moisture and a rich, caramel-like flavor)
• 2 large eggs (binds the dough and adds richness)
• 2 teaspoons vanilla extract (enhances all the sweet flavors)
• 1 teaspoon baking soda (for lift and tenderness in the cookie base)
• 3 cups quick cook rolled oats (provides the signature chewy-crispy texture)
• 1 1/2 cups semi-sweet chocolate chips (for the decadent, fudgy layer)
• 1 14 oz can sweetened condensed milk (the secret to the creamy, gooey fudge)
• 2 tablespoons salted butter (for the chocolate fudge layer, adds richness)
• 2 teaspoons vanilla extract (additional vanilla for the fudge layer, boosting flavor)

• Prepare Your Oven: Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures your oven is at the correct temperature for even baking from the moment your bars go in.
• Line Your Baking Sheet: Line a 15x10x1-inch baking sheet (often called a jelly roll pan) with heavy-duty foil, extending the foil over the edges. This creates “handles” which will make it incredibly easy to lift the entire batch of bars out of the pan once they’re cooled and ready to cut.
• Prepare the Oatmeal Dough Base: In a large mixing bowl, using an electric mixer, beat the softened 1 cup of salted butter until it’s light and fluffy – this typically takes about 2-3 minutes. This aeration is key for a tender cookie base. Next, add half of the all-purpose flour, followed by the light brown sugar, two large eggs, 2 teaspoons of vanilla extract, and the baking soda. Beat these ingredients together until they are thoroughly combined, pausing to scrape down the sides of the bowl with a spatula as needed to ensure everything is incorporated. Once this mixture is well combined, add in the remaining flour and stir well until just combined. Finally, fold in the quick-cook rolled oats. The dough will be quite stiff, which is exactly what you want for a robust base and crumb topping. Set this rich oatmeal dough mixture aside.
• Craft the Fudgy Chocolate Filling: In a small saucepan, combine the semi-sweet chocolate chips, the entire can of sweetened condensed milk, and 2 tablespoons of salted butter. Heat this mixture over low heat, stirring frequently and consistently to prevent scorching. Continue heating just until all the chocolate chips are completely melted and the mixture is smooth and glossy. Immediately remove the saucepan from the heat and stir in the remaining 2 teaspoons of vanilla extract. This creates your luscious, creamy, and irresistible chocolate fudge layer.
• Assemble the Revel Bars: Take approximately 3 1/2 cups of the prepared oatmeal dough and press it firmly and evenly into the bottom of your foil-lined baking sheet. Ensure it forms a uniform layer from edge to edge. Now, carefully pour the warm, fudgy chocolate filling over this oatmeal crust. Using an offset spatula or the back of a spoon, gently spread the chocolate evenly across the dough layer, leaving a small border (about 1/4 inch) around the edges. Lastly, take the remaining oatmeal dough and drop it by small teaspoonfuls over the top of the chocolate layer. Don’t worry about perfect coverage; the scattered dough will bake into delightful, chewy pockets and create the iconic “rebel bar” look.
• Bake and Cool to Perfection: Place your assembled revel bars into the preheated oven and bake at 350 degrees Fahrenheit for approximately 25 minutes. The bars are ready when the oatmeal dough crumbles on top are lightly golden brown. Don’t be alarmed if the chocolate layer still appears a little moist or soft; it will set beautifully as it cools. Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack. Cooling is crucial for the chocolate fudge to properly set, making the bars easier to cut and handle. Once fully cooled, gently lift the entire slab of bars out of the pan using the foil edges. Cut into squares or bars of your desired size. Store these decadent Chocolate Revel Bars in an airtight container in the refrigerator to maintain their fresh taste and perfect texture.

Room Temperature Butter: Ensure your butter is truly at room temperature. This allows it to cream properly with the sugar, creating a light and airy base for your oatmeal crust. Cold butter won’t incorporate well, leading to a denser dough.

Don’t Overbake the Chocolate Revel Bars: It’s tempting to bake until the chocolate looks completely firm, but resist! The chocolate layer will continue to set as the bars cool. Overbaking can lead to a dry crust and a less fudgy, more crumbly chocolate center. Look for lightly golden edges on the top dough crumbles.

Foil Lining is Your Friend: The heavy-duty foil lining is not just a suggestion; it’s a lifesaver! It makes removing the entire slab of bars effortless, preventing sticking and ensuring clean cuts without damaging your pan. For extra assurance, you can lightly grease the foil as well.

Cool Completely: Patience is a virtue, especially with these bars. Allowing them to cool completely (several hours or even overnight in the fridge) is essential for the fudgy layer to set properly, resulting in clean, firm bars that hold their shape. Cutting them too soon will result in a messy, gooey (though still delicious!) experience.

Storage: These bars store wonderfully! Keep them in an airtight container in the refrigerator for up to a week. They are also fantastic served chilled, as the fudge becomes firmer and even more intensely satisfying.

Freezing Instructions: To freeze, cut the cooled bars into individual servings. Wrap each bar tightly in plastic wrap, then place them in a freezer-safe airtight container or freezer bag. They can be frozen for up to 2-3 months. Thaw at room temperature or in the refrigerator before serving.