Easy Nutella Revel Bars with Oats

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These rich and gooey chocolate revel bars feature chewy brown sugar oatmeal layers, a creamy chocolate-Nutella filling, mini chocolate chips, and crunchy pecans.

Sometimes I see a recipe reel online and immediately think, I have to make that. And sometimes I see one and think, I have to make that—but not quite like THAT.

That's what happened with these chocolate revel bars.

I first spotted them in a Facebook reel, and the idea itself looked absolutely delicious: a thick chocolate fudge layer sandwiched between buttery brown sugar oatmeal layers.

But the video completely messed me up! The measurements mentioned in the explanation didn't seem to match what was actually being added to the bowl. And then came the part I haven't been able to stop thinking about: everything went into the mixing bowl at once.

Butter. Sugar. Eggs. Flour. Oats. Everything.

Then the mixer went on high.

Friends, stuff went everywhere.

It had been an hour and a half since I watched that reel and I was still thinking about it, so naturally I had to make my own version. Ha!

Revel Bars. . .with a Twist!

I kept the basic idea but used a more traditional mixing method, added mini chocolate chips and chopped pecans to my oatmeal mixture, and added a little Nutella to that luscious chocolate center.

The result? A thick, chewy oatmeal bar with a rich, fudgy chocolate-hazelnut center. These are definitely decadent! (And no mess, I promise!)

What Are Chocolate Revel Bars?

Chocolate revel bars are old-fashioned layered oatmeal bars with a rich chocolate filling, usually made from chocolate chips and sweetened condensed milk. Unlike my no-bake chocolate oatmeal bars, these spend about half an hour in the oven. . .and they're warm and gooey!

How I would describe these bars: Well, they're somewhere between an oatmeal cookie and a fudge bar. The bottom oatmeal layer is pressed firmly into the pan, the chocolate filling goes over that, and the remaining oatmeal dough is crumbled over the top.

As they bake, the oatmeal becomes golden and chewy while the chocolate remains rich and fudgy. And with the addition of a few pecans, there's a delicious crunch that's. . .memorable!

Why Cream the Butter and Sugar First?

Going back to that reel I watched online. . .the method of dumping everything into the bowl at the same time. . .why did that bug me so much?

Well, creaming butter and sugar isn't just a fussy baking step. It evenly distributes the ingredients while incorporating tiny pockets of air, giving the finished bars a better texture.

Adding the eggs and vanilla before the dry ingredients creates a smooth, cohesive base before the flour and oats go in. Once those dry ingredients are added, you only need to mix until combined, which helps keep the bars tender instead of overworked.

And, as an added bonus, you won't have flour and oatmeal flying across your kitchen when you turn on the mixer!

Ingredients

You will find a full printable recipe card at the bottom of this post but here's a glance at what you're going to need. These are such simple ingredients. You might not even need to make a run to the grocery store. (I didn't!)

For the Oatmeal Layers

3 cups quick-cooking oats
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) butter, room temperature
2 cups packed brown sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
½ cup mini chocolate chips
½ cup finely chopped pecans

For the Chocolate Nutella Filling

About 5 ¾ ounces milk chocolate chips (half of an 11.5-ounce bag)
14-ounce can sweetened condensed milk
2 tablespoons butter
½ cup Nutella or other chocolate-hazelnut spread
1 teaspoon vanilla extract

How to Make Chocolate Nutella Revel Bars

These come together so quickly and easily.

Preheat your oven to 350°F. Prepare a 9x13-inch baking dish with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the quick-cooking oats and set aside.

In the bowl of a stand mixer or large mixing bowl, cream the softened butter until light and fluffy.

Add brown sugar until light and well combined. Add the eggs, one at a time, mixing after each addition. Mix in the tablespoon of vanilla.

Gradually add the dry ingredients to the butter mixture. Mix on low just until everything comes together. Don't overmix.

Fold in the mini chocolate chips and chopped pecans.

Easy Nutella Revel Bars ingredients mixed in bowl

Press approximately two-thirds of the oatmeal mixture firmly and evenly into the bottom of the prepared 9x13-inch baking dish. Reserve the remaining dough for the topping.

Easy Nutella Revel Bars oat mix in bottom of casserole dish

Make the Chocolate Filling

For the easiest, smoothest filling, I recommend making this on the stovetop. (I made mine in the microwave and it worked out, but the Nutella made it difficult to stir.)

Place the milk chocolate chips, sweetened condensed milk, 2 tablespoons butter, and Nutella in a medium saucepan.

Warm over low heat, stirring frequently, until the chocolate and Nutella have melted and the mixture is thick, glossy, and smooth.

Remove from the heat and stir in the teaspoon of vanilla.

Easy Nutella Revel Bars with Oats ready to assemble before baking

Spread the chocolate mixture evenly over the oatmeal base.

Easy Nutella Revel Bars with chocolate filling ready to go in oven

Pinch off pieces of the remaining oatmeal dough and scatter them over the chocolate. Don't press them into a solid layer. You want irregular pieces with some of that beautiful chocolate filling peeking through.

Easy Nutella Revel Bars with Oat crumble on top, ready to go in oven

Bake at 350°F for approximately 28–33 minutes, or until the oatmeal topping is set and the raised edges and craggy pieces are lightly golden.

Mine baked for approximately 33 minutes in a ceramic 9x13-inch baking dish.

Don't wait for the chocolate filling to look completely set. It will still be soft when the bars come out of the oven and will firm considerably as they cool.

Cooling and Cutting

This part matters!

Allow the bars to cool completely in the baking dish before cutting them. That chocolate-Nutella center will be quite soft while it's warm.

If you want especially clean squares, let the bars cool to room temperature and then refrigerate them for about 20–30 minutes before slicing.

Use a sharp knife, wiping the blade between cuts as needed.

Serve and Enjoy!

It's important to serve these completely cooled. Look how pretty they are once they set up!

Can I Make the Chocolate Filling in the Microwave?

Yes—and that's actually how I made mine.

I microwaved the filling in 30-second increments, stirring thoroughly between each interval. It worked, but I found that the Nutella didn't melt at quite the same rate as the chocolate chips, so it took a little extra stirring to get everything smooth and cohesive.

Next time, I'll probably use the stovetop. Low, gentle heat gives you a little more control and should make it easier to bring the chocolate, Nutella, butter, and sweetened condensed milk together.

Variations

There are all sorts of fun ways to change these up.

Chocolate Peanut Butter Revel Bars: Warm about ⅓ cup creamy peanut butter until loose and drizzle it over the chocolate filling. Swirl gently with a knife before adding the oatmeal topping.

Peanut Butter Chip Revel Bars: Replace a few ounces of the chocolate chips with peanut butter chips.

Extra Peanut Butter Filling: Stir ⅓–½ cup creamy peanut butter into the warm chocolate filling. Keep plenty of chocolate chips in the mixture so the filling sets properly.

Peanut Butter Cup Bars: Scatter chopped miniature peanut butter cups over the chocolate layer before adding the oatmeal topping.

Chocolate Pecan Revel Bars: Add ½ cup chopped pecans to the oatmeal dough. For extra crunch and a pretty finish, reserve a small handful and sprinkle them over the oatmeal crumble before baking, pressing them gently into the dough so they stay put.

Skip the Nutella: If you don't have chocolate-hazelnut spread, use the traditional 12 ounces of chocolate chips called for in classic revel bars and omit the Nutella.

Different Chocolate: Semi-sweet chocolate would make these slightly less sweet and give the filling a deeper chocolate flavor.

Storage

Store completely cooled bars in an airtight container at room temperature for about 3 days.

For longer storage, refrigerate them for up to 5–7 days. I actually think these would be terrific slightly chilled because the chocolate center becomes extra fudgy.

You can also freeze the bars. Wrap individual pieces well and place them in an airtight freezer container for up to 2 months. Thaw at room temperature or overnight in the refrigerator.

Frequently Asked Questions

Easy Nutella Revel Bars with Oats pin for pinterest

Do I have to use quick-cooking oats?

Quick oats work particularly well because their smaller texture creates a cohesive, chewy oatmeal layer. Old-fashioned oats will give you a noticeably coarser, heartier texture and may not bind quite the same way, so I recommend sticking with quick oats for this recipe.

Why is my chocolate filling still soft when the bars come out of the oven?

That's exactly what you want! Don't keep baking the bars in an attempt to firm the chocolate. The sweetened condensed milk and chocolate filling sets as it cools.

Can I leave out the pecans?

Absolutely. They're optional. I loved the additional crunch they brought to my version, but the bars will work just fine without them.

Can I leave out the Nutella?

Yes. For a more traditional chocolate revel bar, omit the Nutella and increase the chocolate chips to 12 ounces.

Can I use semi-sweet chocolate chips instead of milk chocolate?

Definitely. In fact, if you prefer desserts that aren't quite as sweet, semi-sweet chocolate would be a great choice. Milk chocolate, sweetened condensed milk, brown sugar, and Nutella make my version very rich and sweet.

How do I know when revel bars are done?

Watch the oatmeal topping rather than the chocolate. The oat mixture should look set, with lightly golden edges and golden spots developing on the raised pieces. Some chocolate will still look glossy and soft between the crumbles.

If You Love Oatmeal and Chocolate Bars

If the combination of chocolate and oats is your thing, I've got several other recipes you might enjoy.

My No-Bake Chocolate Oat Bars give you that wonderful chocolate-oat combination without turning on the oven.

For something extra gooey and loaded with goodies, try my Easy Seven-Layer Bars. They call for more ingredients and they're delightfully messy, but they're always a treat.

And if you're looking for something a little lighter, my Healthy Peanut Butter Oatmeal Bars with Chocolate Chipscombine oats, peanut butter, and chocolate in a healthier bar.

Final Thoughts

I made these bars to take to a meeting with my Alaska travel group, and I think they're just the sort of dessert that's perfect for sharing: easy to transport, easy to cut into plenty of servings, and decadent enough that you don't need a huge piece.

And I suppose I owe that chaotic Facebook reel a thank-you. It introduced me to chocolate revel bars, after all.

I just couldn't bring myself to throw flour, oatmeal, eggs, butter, and everything else into a mixer simultaneously and hit HIGH.

Some things a baker simply cannot unsee. 😂

Thanks for Stopping By!

If you make these delicious bars and enjoy them, pease leave a comment or review. And before you go, why not pin some photos to your Pinterest boards?