Chocolate Revel Bars

- Rebel Bars?

These fudgy bar cookies traditionally are known as Revel Bars, but in our house, we call them Rebel Bars. Either way, these delicious bars won't last long at your next gathering.

This is a layered bar cookie recipe. The bottom layer is a traditional cookie dough, pressed flat. Next, a gooey, fudgy layer of chocolate is added. The top layer is also traditional cookie dough but sprinkled on in little pieces so the fudgy layer can bubble through.

Making these bars is a great activity for kids. My kids love to press the bottom layer flat, generously pour on the fudge (and swipe some with a spoon too!) and their little hands are perfect for sprinkling bits of dough over the top. Try this recipe out. You'll be glad you did.

This recipe can be made in either an 18x13 half sheet (cookie sheet) pan with walls or in a 9x13 cake pan for a thicker cookie. 

Chocolate Revel / Rebel Bars


Fudge Mixture:

  • 1 14oz can of sweetened condensed milk
  • 1 1/2 cup chocolate chips
  • 2 Tablespoons butter
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt

Cookie Dough:

  • 1 cup butter
  • 2 cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/2 cups flout
  • 3 cups quick oats

Preheat the oven to 350 degrees.

Begin by making the fudge mixture. Add the sweetened condensed milk, chocolate chips, and butter into a medium-size saucepan over low heat. Stir until the chocolate chips are melted and combined. You can also do this in the microwave starting with microwaving for one minute and then stirring. Then do 15-second increments of microwaving and stirring until melted and combined. Stir in the vanilla and salt. Set aside.

Make the cookie dough by first creaming together the butter and sugar. This is our number one secret for any cookie recipe: Always cream the butter and sugars together before adding any other ingredients. Next mix in the eggs, vanilla, salt, and baking soda. Last stir in the flour and oats. The dough will be a little on the stiff side as far as traditional cookie doughs go. 

Divide the cookie dough into thirds. Press 2/3 of the mix into the bottom of your pan. Pour the fudge mixture onto the top of the flattened dough in your pan. Break apart the remaining 1/3 of cookie dough and sprinkle over the top of the fudge mixture. 

Bake for 25 minutes if using a cookie sheet, or 45 minutes if using a 9x13 cake pan.

Let cool completely before cutting. 

I doubt there will be any leftovers, but if there are, these cookie bars will freeze great. Just cut into individual slices, put them in a plastic freezer bag, remove as much air as possible and freeze for up to 4 months. 


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