What are chocolate-peanut butter revel bars, you ask? Only one of the best dessert bars you’ll ever make! A layer of peanut butter-oatmeal cookie dough is topped with a thick, ganache-like layer of chocolate-peanut butter fudge and finished off with more crumbled cookie dough on top before all baking together into one ooey-gooey, seriously delicious treat! You don’t want to sleep on this one, friends.
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Chocolate-Peanut Butter Revel Bars Recipe
These bars? Let’s just say I can’t believe I’ve been blogging for almost 12 years and have never posted a recipe for revel bars until today. Today is a good one, believe me.
These chocolate-peanut butter revel bars are everything you could possibly dream of for the ultimate dessert bar. They’re soft, chewy, fudgy, ooey-gooey, peanut buttery, chocolaty, dense, rich, decadent… I could go on and on. My point is, with this recipe and just 15 minutes of prep time, you can be on your way to total revel bar bliss. You will also love these No Bake Peanut Butter Chocolate Cookies and these Chewy Peanut Butter Cookies!
Ingredients You’ll Need
There may technically be three layers to these bars, but you only need a handful of pantry-friendly ingredients to make them happen! Here is what you’ll need for chocolate-peanut butter revel bars:
- Unsalted butter, softened
- Creamy peanut butter (more on that below!)
- Brown sugar (I prefer light, but dark brown sugar also works)
- Large eggs
- Vanilla extract
- Old-fashioned oats (more on that below, too!)
- Flour
- Baking soda
- Semisweet chocolate chips
- Sweetened condensed milk
Once you’ve got all of the above on your counter, prepped and ready, all that’s left to do is bake!
How to Make Chocolate-Peanut Butter Revel Bars
There’s a basic process to these bars that is (obviously) outlined in detail in the recipe below, but here’s the gist:
- Step One: Make the peanut butter-oatmeal cookie dough. Try not to eat all the dough ahead of time.
- Step Two: Press some of the dough into the baking pan as the base. Save the rest for topping.
- Step Three: Make the chocolate peanut-butter fudge layer on the stovetop. Takes like 3 minutes, tops.
- Step Four: Spread the fudge layer on top of the cookie dough in the baking pan. Commence drooling.
- Step Five: Crumble the remaining cookie dough on top of the fudge layer in the pan and bake.
- Step Six: Let the bars cool, then slice and serve!
What Kind of Peanut Butter Should I Use?
I highly recommend using classic creamy peanut butter for this recipe, such as Jif or Skippy. I do not think that natural peanut butter will work well in this recipe, though I have not tested it. You could also use crunchy peanut butter if you want some added texture to these bars!
What Kind of Oats Should I Use?
For best results, use old-fashioned rolled oats for this recipe. Instant oats or quick oats will likely get mushy in the baking process, and you want to retain that chewy texture for ultimate yums.
Can I Freeze Chocolate-Peanut Butter Revel Bars?
Yes, you can! To freeze, place fully-cooled, pre-sliced bars in an airtight container or resealable freezer bag. Freeze the bars for up to 3 months. To thaw, allow the bars to sit at room temperature for a few hours (or, thaw overnight in the fridge if you like to serve them cold, which I do!).
If you make these bars, I would LOVE to see it! Be sure to tag me on social media when you do, so I can take a peek and be totally jealous that you have some in your house (since we already devoured our stash).
Chocolate-Peanut Butter Bars
Ingredients
For the cookie layers:
- ¾ cup unsalted butter, softened
- ¼ cup creamy peanut butter
- 2 cups brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups old-fashioned rolled oats
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
For the chocolate layer:
- ½ cup creamy peanut butter
- 12 ounces semisweet chocolate chips , about 2 cups
- 14 ounces sweetened condensed milk,
Instructions
- First, make the cookie layer: Heat oven to 350°F. Line a 13×9-inch baking pan with foil; spray bottom and sides with cooking spray.
- In a large bowl using an electric hand mixer or in the bowl of a stand mixer fitted with paddle attachment, beat butter and 1/4 cup peanut butter on medium-high speed 1 minute until smooth and well-combined. Scrape down sides of bowl with a spatula. Add brown sugar; beat on medium-high speed 1 minute until light, smooth and well-combined. Beat in eggs one at a time, scraping down sides of bowl after each addition. Beat in vanilla.
- In a separate medium bowl, stir oats, flour and baking soda until well-combined. Add oat mixture to butter mixture; stir on low speed just until a well-mixed cookie dough forms. Using hands or a spatula, press two-thirds of cookie dough evenly into bottom of prepared baking pan.
- Next, make the chocolate layer: In a medium saucepan over low heat, stir 1/2 cup peanut butter, chocolate chips and sweetened condensed milk until mixture melts and combines, about 2 to 3 minutes. Remove from heat.
- Pour and spread chocolate layer evenly over top of cookie dough in baking pan. Crumble remaining cookie dough evenly over top of chocolate layer in small clumps (so some chocolate will still peek through after baking).
- Bake bars 20 to 25 minutes or until top layer of cookie dough is light golden-brown and a toothpick inserted in the center comes out clean. Cool bars completely in pan. Use foil to gently remove bars from pan before slicing.
- Store leftover bars in an airtight container at room temperature or in the refrigerator for up to 4 days.
Notes
- Recipe adapted from The Wordy Baker.
- Make it gluten-free: Use Bob’s Red Mill’s 1-to-1 Gluten-Free Baking Flour in place of the flour used in this recipe.
- Add a sprinkle of extra chocolate chips on top of bars before baking for added decadence.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Hi,
I have learned baking recently and tired this recipe turned out to be really very tasty.
Loved this recipe thanks for sharing.