Chocolate Pecan Revel Bars
Prep time
Cook time
Total time
Scrumptious oatmeal cookie dough creates the top and bottom layers of these Revel bars with a rich and gooey chocolate fudgy middle layer.
Recipe type: Bar Cookies | Oatmeal Cookies | Chocolate Cookies
Serves: About 6 Dozen Bars
Small amount of butter or vegetable shortening plus parchment paper for preparing pan
Oatmeal Cookie Dough:
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 14 tablespoons (1 stick plus 6 tablespoons) unsalted butter, room temperature
  • 2 cups firmly packed light or dark brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups old-fashioned oats
Chocolate Filling:
  • 2 tablespoons unsalted butter
  • 12 ounces semisweet chocolate, chopped into ¼-inch pieces
  • 1 can (14 ounce) sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 1 cup pecans, coarsely chopped
Preheat oven to 350 degrees F. Prepare one 15x10x1 inch Jelly Roll pan; lightly grease the pan with butter or vegetable shortening (to hold the paper in place,) then line with parchment paper allowing extra paper to overhang the edges to make easy removal after baking. Use a pastry brush to brush a thin coating of softened butter or shortening over bottom and sides of the parchment paper.
Oatmeal Cookie Dough:
  1. In a medium mixing bowl, combine the flour, baking soda and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, beat the butter on medium speed about 30 seconds to soften. Add brown sugar and beat until well mixed and any lumps in the brown sugar are dissolved. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and vanilla; beat until thoroughly mixed. Reduce the speed to low and add the flour mixture, beat until well mixed. Add oats and beat until well mixed. Set aside while preparing the Chocolate Filling.
Chocolate Filling:
  1. In a medium heavy bottomed pan, add the butter, semisweet chocolate, and sweetened condensed milk. Heat over low heat until the chocolate melts, stirring frequently with a rubber spatula or wooden spoon. Remove from the heat and stir in vanilla and pecans. Set aside.
  2. Assembly: Press about two-thirds (about 3 cups) of the oatmeal cookie dough evenly into the bottom of the prepared pan. Tip: damp fingertips work the best to press the dough evenly.
  3. Spread the Chocolate Filling over the oatmeal cookie layer.
  4. Using your fingers dot the remaining oatmeal Cookie Dough in small bits evenly over the chocolate layer. Tip: the dots of oatmeal cookie dough will not cover the entire top; you should see the chocolate layer peeking through.
  5. Bake: Bake for 25 to 30 minutes or until the top is lightly browned (The chocolate layer may still look moist.) Tip: baking 25 minutes will result in a softer cookie, 30 minutes in a firmer cookie. I prefer to bake these cookies for about 30 minutes.
  6. Remove from oven and place on a wire cooling rack to cool completely, from 2 to 4 hours, before cutting.
  7. When cookie is cool, use the parchment overhang to lift cookie from the pan, and cut into 2x1-inch bars. Tip: My favorite tool to cut bars is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into squares.
Recipe Notes
Pan: One 10x15x1 inch Jelly Roll Pan Prep: Parchment Lined Oven Temp: 350° Yield: 6 Dozen Bars Storage: Airtight Container, Cool Place or freeze layered between wax or parchment paper

Help: Cookie Hints and Tips

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